Easy Italian Romaine Wedges With Pesto Vinaigrette |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Big fan of salad wedges, and if you miss the customary blue cheese found in a wedge crumble some on top! Ingredients:
1 (3 ounce) package pancetta, cut crosswise into 1/4 inch strips |
1/4 cup extra virgin olive oil |
1 tablespoon pinot grigio italian wine vinegar |
2 tablespoons basil pesto |
sea salt & freshly ground black pepper |
2 small romaine lettuce hearts, halved lengthwise |
1/2 cup shredded shredded montasio stravecchio cheese or 1/2 cup parmesan cheese, riggiano |
1/4 cup red onion, thinly sliced |
Directions:
1. In skillet, cook pancetta over medium heat until crisp (4-5 minutes); drain on paper towels.
2. In mixing bowl whisk together olive oil, vinegar and pesto. Season with salt and pepper.
3. Arrange romaine wedges on serving plates. Sprinkle with cheese; drizzle 1 tablespoon dressing over center of each wedge. Sprinkle onions over wedges and drizzle with remaining dressing. Garnish with pancetta.
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