Easy Italian Romaine Wedges With Pesto Vinaigrette
- Ready In:
- 30mins
- Ingredients:
- 8
- Serves:
-
4
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
- In skillet, cook pancetta over medium heat until crisp (4-5 minutes); drain on paper towels.
- In mixing bowl whisk together olive oil, vinegar and pesto. Season with salt and pepper.
- 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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RECIPE SUBMITTED BY
Cook4_6
United States
I am originally from Minneapolis, Minnesota and moved to Ohio in 1978. It was quite a culture shock going from the city to living next to the Amish. I spend most of my time cooking, cleaning and caring for my four kids. I have abandoned cookbooks and now cook from favorite, wilted recipe pages and the internet. I fell in love with my Italian family recipes (Scavo, Rotella, Scalzo, Micelli, Grande, Gigliotti) and my Mom's homecooked meals.