Georgie Wedge With Tomato, Pancetta

Georgie Wedge With Tomato, Pancetta
A refreshing salad recipe with homemade dressing from Geoffrey Zakarian.

Ingredients for Salad

  • 1 each of Baby Iceberg Wedge
  • ¼ cup Blue Cheese Dressing
  • ¼ cup Red Wine Vinaigrette
  • 3 each of Early Girl Tomatoes, quartered
  • ¼ cup Pancetta Batons
  • 1 T Dried Cranberries
  • 4 leaves of Basil, torn with hands
  • ¼ cup Arugula
  • 1 T Breadcrumbs
  • 1/8 cup Pickled Shallots
  • As needed, Parmesan Reggiano microplaned

Ingredients for Blue Cheese Dressing

  • 1 cup of buttermilks
  • ½ cup of sour cream
  • ½ cup of mayonnaise
  • 1 lemon, microplaned
  • 3 T minced shallots
  • 1 tsp of garlic powder
  • ½ lb of roquerfort blue cheese, crumbled
  • 1 T apple cider vinegar
  • 1 T lemon juice
  • ½ T salt
  • black pepper to taste
  • Combine everything in a bowl and whisk to combine

Ingredients for Red Wine Vinaigrette

  • 1 cup of red wine vinegar
  • 1 cup of olive oil
  • 2 cups of grapeseed oil
  • ¼ cup of water
  • 2 T sugar
  • salt, to taste
  • black pepper, to taste
  • Combine vinegar, sugar, salt, water in a bowl and whisk to combine Then drizzle oils in as yiou whisk into vinegar

Ingredients for Pickled Shallots

  • 1 cup Shallots, shaved
  • 1 cup of rice wine vinegar
  • 1 cup of water
  • ½ cup of sugar
  • 1 tsp of salt
  • Combine vinegar, water, sugar,salt in a pot and bring to a boil
  • Pour over shaved shallots
  • Let sit overnight before you use

Directions for Salad

1. Remove outer layers of Georgie wedge
2. Slice both ends of wedge so it can sit on the plate and top side shows the layers
3. Season with red wine vinaigrette, salt and pepper
4. Then place a dollop of the blue cheese dressing over the wedge
5. In a separate bowl, take tomatoes, basil, shallots, arugula, cranberries and season ith salt, pepper, red wine vinegar
6. Place this over the wedge
7. Miroplane the parmigiano reggiano

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