The New Iceberg Wedge Salad
Turn the classic lettuce wedge salad into a masterpiece by adding diced pancetta, roasted beets and hazelnuts.
Servings: 4
Calories: 873kcal
Ingredients
- 2 red and golden beets
- 1 teaspoon kosher salt
- 1 tablespoon olive oil
- ¾ pound pancetta
- 1 head iceberg lettuce
- ½ cup hazelnuts
- ½ cup Roquefort cheese or other blue cheese
Lemon Parsley Vinaigrette
- ¼ cup fresh lemon juice
- ½ clove minced garlic
- ½ teaspoon black pepper
- 1 teaspoon sugar
- 1 tablespoon flat-leaf parsley chopped
- ½ cup Extra-virgin olive oil
Instructions
For Salad
- Wrap beets, a sprinkling of kosher salt and a little olive oil in aluminum foil. Roast at 375ºF until tender, about 1 hr. Set aside to cool.
- Dice pancetta into ½-inch pieces. Cook in a skillet over medium heat until fat is rendered and pancetta is golden and cooked, about 20 min. Reserve a few tablespoons of the fat for the dressing.
- Slice iceberg lettuce and serve with pancetta, sliced beets, toasted hazelnuts, crumbled Roquefort cheese and Lemon Parsley Vinaigrette.
For Vinaigrette
- Stir together lemon juice, garlic, black pepper, sugar and flat-leaf parsley. Combine reserved pancetta fat and enough extra-virgin olive oil to make ½ cup and whisk into dressing.
Notes
- Prepare the ingredients the day before. See tips in the post.
Nutrition
Calories: 873kcal | Carbohydrates: 15g | Protein: 21g | Fat: 83g | Saturated Fat: 22g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 46g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 1726mg | Potassium: 647mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1121IU | Vitamin C: 14mg | Calcium: 253mg | Iron: 2mg
