Anthony Bourdain’s Wedge Salad |
Author: Nicole
- 2 ounces pancetta, cubed
- 1 large shallot, thinly sliced into rings
- 4 ounces Stilton or other intense blue cheese, finely crumbled and divided
- 2 tablespoons mayonnaise
- 1 tablespoon canola oil
- 1 tablespoon red wine vinegar
- 1-1/2 teaspoons freshly squeezed lemon juice (~ ½ lemon)
- Fine sea salt and freshly ground pepper
- ½ head of iceberg lettuce
- 1 teaspoon chopped Italian flat leaf parsley
- In a medium skillet, cook pancetta over medium-high heat until crispy, about 8 minutes. Using a slotted spoon, transfer pancetta to a plate lined with a paper towel.
- Cook shallot in pancetta fat until soft and slightly caramelized, about 10 minutes. Add ¼ water as needed to prevent sticking. (Alternately you can clean out the skillet with a paper towl and cook the shallots in olive oil.)
- In a medium bowl, whisk 2 ounces of Stilton, mayonnaise, canola oil, red wine vinegar and lemon juice until smooth. Season with salt and pepper. If too thick, add 1 tablespoon of water and whisk.
- Cut ½ head of iceberg lettuce in half and put on two plates. Spoon 2 to 3 tablespoons of dressing over lettuce and divide pancetta, shallot, remaining 2 ounces of Stilton and parsley between lettuce. Serve remaining dressing on the side.
* Pancetta and shallots can be cooked a few hours ahead of time and brought to room temperature before serving.
* Salad dressing can be made a day in advance.
Recipe by Riegl Palate at https://www.rieglpalate.com/anthony-bourdains-wedge-salad/
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