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August 18, 2015 / Chris Blum

Salad with Buttermilk Dressing

  
What’s better than crispy pancetta and blue cheese on a salad dressed with buttermilk dressing? Add a few croutons and I say nothing!

Ingredients:
1 head of butter lettuce
4 oz pancetta, cubed and cooked crisp
4 oz blue cheese, crumbled
3 slices day old bread, cubed
2 TBSP olive oil
Garlic powder
Salt and pepper
1/2 c buttermilk
2 TBSP chives
2 TBSP lemon juice
zest of one lemon

Preheat oven to 400.

Toss cubed bread with olive oil and garlic powder. Toast for 10 minutes until crispy.

Combine buttermilk, lemon zest, chives, lemon juice, salt and pepper in a jar and shake to combine. Toss a couple TBSP with torn lettuce. 

Divide lettuce between plates, top with crispy pancetta, cheese and croutons.

Serves 2 – 4.

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