Butter Lettuces with Pancetta Chips & Gorgonzola Dressing |

This salad makes me so happy-it’s like a BLT in salad form. With large-scale fall tomatoes, creamy dressing, and crispy pancetta, I don’t even think about the bread. This gorgonzola dressing has been a staple in our house for years, and it doubles deliciously as a dip.

Butter Lettuces with Pancetta Chips & Gorgonzola Dressing

4 servings

GORGONZOLA DRESSING
½ cup crumbled Gorgonzola
⅓ cup sour cream or plain Greek yogurt
¼ cup mayonnaise
2 tablespoons fresh Meyer lemon juice (from
½/2 lemon)
Flaky sea salt and freshly ground pepper

SALAD
3 ounces sliced pancetta
2 large heads butter lettuce (or 3 small), leaves separated
1 large juicy heirloom tomato, cut into 1-inch wedges
3 Persian cucumbers, cut in half lengthwise, sliced crosswise into ½2-inch pieces
½ teaspoon freshly cracked pepper

FOR DRESSING: Whisk cheese, sour cream, mayonnaise, and lemon juice in a bowl to blend. Season with salt and pepper. (Can be made 3 days ahead. Cover and refrigerate.)

FOR SALAD: Preheat the oven to 325°F. Line a rimmed baking sheet with a Silpat (silicone baking mat) or parchment paper. Arrange the pancetta in a single layer on the Silpat. Bake until crisp and brown, about 20 minutes.Transfer the pancetta to a paper towel-lined plate to drain. Arrange lettuce, tomatoes, and cucumber on a platter. Tuck in pancetta. Drizzle with dressing and sprinkle with pepper.