Ultimate iceberg wedge salad with crispy pancetta, radishes and blue cheese [Recipe]


Closeup of iceberg wedge salad

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When it comes to lettuce, it’s the dark leafy stuff that tends to get all the love, leaving iceberg lettuce out in the cold. But lots of people like iceberg for its refreshing crispness, which works in sandwiches, wraps and this particular recipe from Meals on Heels. For more classic recipes, visit Mindy's Meals on Heels Blog.



  • 1 head iceberg lettuce, stem trimmed with core intact, cut into quarters
  • 4 ounces pancetta, cubed and sautéed until crispy
  • 2 scallions, finely chopped
  • 8 radishes, rinsed and sliced into discs, soaked in iced water for 15 minutes
  • 1/4 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 2 cloves garlic, peeled and grated
  • Salt and fresh ground pepper to taste
  • 1/2 cup mild blue cheese, crumbled (optional)
  • 4 Roma tomatoes, diced (optional)



  1. Place each wedge of lettuce on individual salad plates.
  2. Remove chilled radishes from iced water and pat dry.
  3. Arrange sautéed pancetta, radishes and scallions atop and around each wedge.
  4. In a small container, combine oil, vinegar, grated garlic and seasonings. Add crumbled blue cheese and diced tomatoes atop wedges for added flavor, if you desire.
  5. Cover and shake vigorously until well combined. Drizzle over each salad. Serve immediately. Serves 4.