With Bacon, Walnuts, and Homemade Gorgonzola Dressing
Prep & Cook Time:20-30 min.
Cook Within:1 days
A note about serious food allergies
In a world now ruled by kale salad, the iceberg wedge should be obsolete. Fortunately, this hunk of super crisp iceberg lettuce cloaked in tangy Gorgonzola dressing and topped with everything from bacon to walnuts adds a new twist to this classic dish. We decided to come up with a simple homemade Gorgonzola dressing because making the dressing fresh gives it a whole different feel and taste. You will also see how easy it is to make a delicious house made dressing.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
Mix the Dressing
Mix sour cream, mayonnaise, Gorgonzola cheese, and garlic in a mixing bowl. Combine ingredients and add salt and pepper to taste.
Cook the Bacon
Preheat the oven to 375 degrees. While the oven is preheating, place the bacon onto a foil-lined baking sheet. Cook bacon for about 8-10 minutes or until bacon is crispy. Place cooked bacon onto a paper-towel-lined plate and reserve.
Prep the Vegetables
Place the head of lettuce onto a cutting board with the root end facing down. Remove the root and stem. Slice the head of lettuce vertically into 6 pieces. Chop the garlic, shallot and parsley. Slice the tomatoes in half. Reserve for plating.
Plate the Dish
Chop the bacon into small ¼ inch pieces. Place the iceberg slices in the middle of the plate, shingling them on top of each other. Top the lettuce with the dressing first and then add the bacon, shallot, cherry tomatoes, and walnuts. Sprinkle with chopped parsley for the garnish.
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