STEAKHOUSE WEDGE SALAD WITH GORGONZOLA AND CRISPY PANCETTA
Steps:
- Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper.
- Arrange the pancetta in a single layer on the prepared baking sheet. Bake until golden brown and crisp, 8 to 10 minutes. Transfer to a paper-towel-lined plate to drain.
- Meanwhile, mash together the Gorgonzola, sour cream and lemon juice in a bowl. Add the milk and whisk to combine. Season with salt and pepper.
- Arrange the iceberg wedges and tomatoes on 4 plates. Drizzle with the Gorgonzola dressing and crumble the pancetta over the top. Garnish with the chives.
WINTER SQUASH WEDGES WITH GORGONZOLA BUTTER AND HAZELNUTS
Any winter squash variety will work-delicata, butternut, acorn, kabocha, etc.-and you don't need to bother peeling it, because most squash varieties have edible skins that become quite tender once cooked.
Provided by Andrea Bemis
Categories HarperCollins Dinner Fall Winter Side Vegetarian Butter Hazelnut Wheat/Gluten-Free Cheese Blue Cheese
Yield 4 servings
Number Of Ingredients 12
Steps:
- Make the Gorgonzola butter:
- In a medium-sized bowl, pound the garlic and a hefty pinch of salt with the back of a spoon until a paste forms. Add the butter and cheese and mix until well incorporated. Set aside.
- Make the squash:
- Heat a cast-iron skillet over medium-high heat and brush the squash wedges with a little melted butter. Add the squash to the skillet and cook, undisturbed, for a few minutes. Once the squash begins to brown up a bit, turn the wedges and continue to cook, turning them every few minutes, until they are tender, about 25 minutes. Season with a pinch of salt.
- Spoon a thin layer of the Gorgonzola butter onto a platter and top it with the squash. Sprinkle with the minced parsley, hazelnuts, and freshly ground black pepper.
ICEBERG WEDGES WITH GORGONZOLA DRESSING
This simple salad gets its zing from crumbled Gorgonzola cheese in the dressing.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 8
Steps:
- In a small bowl, combine everything but the lettuce. Mash some of the cheese to thicken dressing.
- Core the lettuce and cut into 8 wedges. To serve, drizzle dressing over top of wedges and sprinkle with ground pepper.
Nutrition Facts : Calories 80 g, Fat 3 g, Fiber 3 g, Protein 5 g
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