The Crisp Crush Salad: Layered Iceberg with Creamy Dill Dressing & Pancetta Crunch
A modern take on the classic iceberg salad, featuring layers of crisp iceberg lettuce, smoky pancetta, ripe avocado, sweet cherry tomatoes, and crunchy fried shallots, all drizzled with a vibrant homemade creamy dill and chive dressing. It's a symphony of textures and fresh flavors, perfect for a refreshing lunch or a delightful side.
4 servings
Prep: 20 mins
Cook: 10 mins
54 views
Ingredients Index
1 Large Head Iceberg Lettuce, Cored And Roughly Chopped Into 1-inch Pieces4 Oz Pancetta, Diced Into 1/4-inch Pieces (or Thick-cut Bacon)1 Ripe Avocado, Diced1 Pint Cherry Tomatoes, Halved1/2 Cup Crispy Fried Shallots (store-bought Or Homemade)1/4 Cup Crumbled Feta Cheese (optional)1/2 Cup Mayonnaise1/4 Cup Buttermilk2 Tablespoons Fresh Dill, Finely Chopped2 Tablespoons Fresh Chives, Finely Chopped
Ingredients
- 1 large head iceberg lettuce, cored and roughly chopped into 1-inch pieces
- 4 oz pancetta, diced into 1/4-inch pieces (or thick-cut bacon)
- 1 ripe avocado, diced
- 1 pint cherry tomatoes, halved
- 1/2 cup crispy fried shallots (store-bought or homemade)
- 1/4 cup crumbled feta cheese (optional)
- 1/2 cup mayonnaise
- 1/4 cup buttermilk
- 2 tablespoons fresh dill, finely chopped
- 2 tablespoons fresh chives, finely chopped
- 1 tablespoon white wine vinegar (or apple cider vinegar)
- 1 teaspoon Dijon mustard
- 1 small garlic clove, minced (or 1/4 tsp garlic powder)
- 1/4 teaspoon black pepper
- Salt to taste (start with 1/4 tsp)
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Instructions
- 1**Prepare the Pancetta**: In a large skillet, cook the diced pancetta over medium heat until crispy and golden brown, about 5-7 minutes. Remove with a slotted spoon and place on a paper towel-lined plate to drain excess fat. Reserve 1-2 tablespoons of the rendered fat if making homemade fried shallots.
- 2**Prepare the Dressing**: In a medium bowl, whisk together the mayonnaise, buttermilk, fresh dill, fresh chives, white wine vinegar, Dijon mustard, minced garlic, and black pepper. Season with salt to taste. Whisk until smooth and well combined. Refrigerate until ready to use.
- 3**Prepare Salad Components**: Wash and thoroughly dry the chopped iceberg lettuce. Dice the ripe avocado and halve the cherry tomatoes.
- 4**Assemble the Salad**: In a large salad bowl or on individual plates, arrange a generous layer of the crisp iceberg lettuce.
- 5**Layer the Toppings**: Evenly distribute the crispy pancetta, diced avocado, and halved cherry tomatoes over the lettuce. If using, sprinkle with crumbled feta cheese.
- 6**Add Crunch**: Top with the crispy fried shallots just before serving to maintain their crunch.
- 7**Dress and Serve**: Drizzle generously with the prepared Creamy Dill & Chive Dressing. Serve immediately and enjoy the delightful textures and fresh flavors!
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