Adapted from Giada di Laurentiis
Makes 6 servings
4 oz bacon, cut into 1/4" pieces
2/3 C buttermilk
1/2 C sour cream
1 large garlic cloves or 2 small, minced
6 oz crumbled Gorgonzola
Salt and freshly ground black pepper
1 head iceberg lettuce, cut into 6 wedges
Cook bacon in heavy medium skillet over medium heat. Using a slotted spoon, transfer the bacon to a paper towel-lined plate to drain the excess oil.
Stir the buttermilk, sour cream, and garlic in a medium bowl to blend; mix 2/3 of the cheese. Season the dressing with salt and pepper, to taste.
(The dressing can be made up to 2 days ahead. Cover and refrigerate. Stir to blend before using, adding more milk to thin the sauce, if necessary.)
Arrange each of 6 lettuce wedges on 6 plates. Spoon the dressing over the lettuce. Sprinkle with the pancetta and remaining cheese and serve.
My Notes:
I will make this dressing again, although I will be sure to only make half a batch. Brad and I didn't need all of it and because of it's distinct taste, the dressing didn't make a real great left-over.
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