Wedge Salad with Blue Cheese Dressing

This is my take on a proper American steakhouse wedge salad. I swap the usual iceberg for crisp cos so it layers better and actually holds the blue cheese dressing. The dressing gets loosened with buttermilk, sharpened with lemon, and packed with plenty of cheese. Crispy pancetta over the top for crunch. It’s quick, classic, and exactly what I want next to a grilled steak or BBQ.

Ingredient Support

Pancetta - This is Italian cured pork belly. It’s not smoked like bacon, so the flavour is cleaner and a little sweeter. If you can’t find a block to dice, grab pre-cut pancetta cubes, or swap in speck or thick-cut bacon. You just want that salty, crispy hit through the salad.

Buttermilk - It’s slightly tangy, cultured milk that gives the dressing that classic steakhouse flavour. It’s thinner than regular milk and has a gentle acidity.

Blue cheese - If you want a mild blue cheese, go for something creamy like a gorgonzola style . Or, if you want something stronger go for roquefort. If you really don't like blue cheese, you can swap it out for feta, goats cheese or parmesan.

Cos lettuce - Also known as romaine. Instead of the classic iceberg wedge, I use cos because it has better flavour and a bit more structure.

Grape tomatoes - These are the small, oval-shaped tomatoes that are a little sweeter and firmer than regular round cherry tomatoes. I like them because they hold their shape when you cut them and don’t dump too much water into the salad. If you can’t find grape tomatoes, cherry tomatoes work perfectly fine.

Tools

• Frying pan
• Mixing bowl (for the dressing)
• Small bowl or plate lined with paper towel (for draining the pancetta)
• Serving platter
• Measuring cups and spoons
• Chef’s knife, chopping board, wooden spoon or spatula