Kimchi Ranch Wedge Salad with Honey Sriracha Pancetta
I truly believe deep in my soul that iceberg is the best lettuce. It’s so fresh, holds up against strong flavours and adds an incredibly crisp texture to any dish it’s a part of. Finely shredded it’s the perfect addition to a sandwich, as a wrap and it is the heart and soul of a wedge salad which in my eyes, is an absolutely perfect meal. A wedges is always a work of art. There is so much crisp and crunch and its often completely smothered in a creamy dressing and decorated with a fatty cheese or meat which really ticks all my favourite flavour and texture boxes.
Everything about this salad comes together super easily even though there are a few moving parts. The cheese crisps are as simple as melting parmesan, the dressing is just a 50/50 blend of your favourite (or most accessible) ranch and kimchi. For the pancetta you just render out the fat and continue to cook until crisp and then stir in honey and sriracha to taste. After all of that you just have some chopping! And while you could do all of this in advance I believe you can get it all done in about 30 minutes .
Equipment
- Cutting Board
- Chefs Knife
- Mandolin (optional)
- Frying Pan
- Baking Sheet
- Parchment
- Blender
- Measuring Cups
- Measuring Spoons
- Spatula
Kimchi Ranch Wedge Salad
Course: All Recipes, Dinner, Side DishesDifficulty: Easy2-4
servingsIngredients
- Parmesan Crisps
1/2 Cup Parmesan
- Kimchi Ranch
1/2 Cup Ranch Dressing
1/2 Cup Kimchi
- Honey-Sriracha Pancetta
125g Pancetta
1 Tbsp Honey
2 tsp Sriracha
- Salad
1 Head Iceberg Lettuce
2-3 Radishes
1/4 English Cucumber
Chives
Directions
- Preheat your oven to 400F.
Line a sheet pan with parchment.
Shred the parmesan cheese and place 1 Tbsp piles about 2 inches apart and bake for 5-7 minutes until melted and golden, they will crisp up more as they cool. - Prepare the dressing by blending the kimchi and ranch until smooth and setting aside. This can hang out in the fridge until you are ready to use!
- Add the pancetta to a cold medium frying pan and turn the heat to medium.
Render out the fat and allow the pancetta to crips stirring frequently.
To the pan with the pancetta and it’s fat add the honey and sriracha (you can add more or less to taste) and stir constantly until fully combined and glossy and then remove from the heat. - Meanwhile thinly slice the radish and cucumber, quarter the head of iceberg lettuce and thinly slice 1/4 cup of chives.
- Top the wedges of iceberg lettuce with dressing with cucumber, radish, pancetta, chives and parmesan crisps.
Notes
- If you make the kimchi ranch in advance make sure the lid is loose fitting when you store it in the fridge.
