Iceberg Wedge with Pancetta |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Pancetta, unsmoked Italian bacon, updates this classic, but you can also use regular bacon in its place. Ingredients:
cooking spray |
1 ounce pancetta, diced (about 3 tablespoons) |
1 head iceberg lettuce |
1/2 cup herbed lemon-buttermilk dressing |
1 cup chopped tomato |
1/2 cup diced english cucumber |
Directions:
1. Heat a nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pancetta to pan; cook 3 minutes or until crisp. Drain on paper towels.
2. Cut lettuce head in half; cut each half into 2 wedges. Place 1 wedge on each of 4 salad plates. Drizzle each wedge with 2 tablespoons of Herbed Lemon-Buttermilk Dressing; sprinkle with 1/4 cup tomato and 2 tablespoons cucumber. Sprinkle evenly with pancetta. Serve immediately.
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