Iceberg wedges with blue cheese and buttermilk dressing

Name: Iceberg wedges with blue cheese and buttermilk dressing
Cook time: 30 min
Yield: 4
Ingredients: 6 thin slices pancetta; 100ml buttermilk; 1 tbsp quality mayonnaise; 1 tbsp white wine vinegar or lemon juice; 1 tsp Dijon mustard; 1 garlic clove, finely grated; Sea salt; 1 iceberg lettuce, chilled; 150g soft blue cheese, e.g. roquefort, gorgonzola; 2 tbsp chives, roughly snipped; 1 tsp cracked black pepper; 

Jill Dupleix

December 21, 2012

Iceberg wedges with blue cheese and buttermilk dressing.Edwina Pickles

easyTime:< 30 minsServes:4

A rich, creamy dressing made from buttermilk, the whey left after churning cream into butter. Imagine Caesar salad dressing, only better.

Ingredients

6 thin slices pancetta
100ml buttermilk
1 tbsp quality mayonnaise
1 tbsp white wine vinegar or lemon juice
1 tsp Dijon mustard
1 garlic clove, finely grated
Sea salt
1 iceberg lettuce, chilled
150g soft blue cheese, e.g. roquefort, gorgonzola
2 tbsp chives, roughly snipped
1 tsp cracked black pepper

Method

Step 1
Heat the oven to 190C. Arrange pancetta on a baking tray and bake for 5-10 minutes until crisp, then roughly crumble.
Step 2
To make the dressing, whisk the buttermilk, mayonnaise and vinegar with the mustard, garlic and sea salt, and refrigerate until needed. Cut the lettuce in half crosswise, then cut each half into three or four wedges, depending on size. Arrange on a serving plate. Crumble most of the blue cheese over the top and spoon over the dressing. Scatter with remaining blue cheese, chives, cracked pepper and crumbled pancetta, and serve.