Wedge Salad Lettuce Cups with Gorgonzola and Pancetta

Wedge Salad Lettuce Cups with Gorgonzola and Pancetta 
Total cook time: 15 minutes
Hands on time: 15 minutes
Yields 12 lettuce cups

Ingredients
-1 head Boston lettuce
-1/2 cup gorgonzola
-1/2 cup plain Greek yogurt
-1 lemon
-1/4 cup pancetta, diced
-2 green onions, thinly sliced
-1/2 cup baguette, diced
-Salt and pepper

Instructions
1. Cook pancetta over medium-high heat until crispy and slightly browned, about 3 minutes. With slotted spoon, remove pancetta and place on plate lined with paper towel, leaving the fat from the pancetta in the pan
2. Toast baguette in remaining pancetta fat in the pan over medium heat until golden brown and crispy, about 3 minutes. Remove from pan and place on plate lined with paper towel. Season lightly with a pinch of salt and pepper
3. Combine Greek yogurt, and about 2 tbsp. of gorgonzola, crumbled. Add about a teaspoon of lemon zest and juice, and season with about 1/4 tsp. salt and 1/2 tsp black pepper. Taste to ensure properly seasoned, and add more salt, pepper, and lemon juice accordingly
3. Gently remove leaves of Boston lettuce, ensuring to keep them whole. Lightly wash and place on paper towel to dry. Place on serving dish next to each other. Add about a teaspoon of the yogurt mix in the centre of each lettuce cup. Garnish each with pancetta, croutons, and the remaining gorgonzola, crumbled over top. Sprinkle the green onions, and serve alongside lemon wedges
4. Enjoy!

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Wedge Salad Lettuce Cups with Gorgonzola and Pancetta

Total cook time: 15 minutes Hands on time: 15 minutes Yields 12 lettuce cups
Course Appetizer, Snack
Total Time 15 minutes
Servings 12

Ingredients

Ingredients

  • 1 head of Boston lettuce
  • 1/2 cup gorgonzola
  • 1/2 cup plain Greek yogurt
  • 1 lemon
  • 1/4 cup pancetta , diced
  • 2 green onions , thinly sliced
  • 1/2 cup baguette , diced
  • Salt and pepper

Instructions

Instructions

  1. Cook pancetta over medium-high heat until crispy and slightly browned, about 3 minutes. With slotted spoon, remove pancetta and place on plate lined with paper towel, leaving the fat from the pancetta in the pan
  2. Toast baguette in remaining pancetta fat in the pan over medium heat until golden brown and crispy, about 3 minutes. Remove from pan and place on plate lined with paper towel. Season lightly with a pinch of salt and pepper
  3. Combine Greek yogurt, and about 2 tbsp. of gorgonzola, crumbled. Add about a teaspoon of lemon zest and juice, and season with about 1/4 tsp. salt and 1/2 tsp black pepper. Taste to ensure properly seasoned, and add more salt, pepper, and lemon juice accordingly
  4. Gently remove leaves of Boston lettuce, ensuring to keep them whole. Lightly wash and place on paper towel to dry. Place on serving dish next to each other. Add about a teaspoon of the yogurt mix in the centre of each lettuce cup. Garnish each with pancetta, croutons, and the remaining gorgonzola, crumbled over top. Sprinkle the green onions, and serve alongside lemon wedges
  5. Enjoy!




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