Jasper’s Iceberg Babies® BLT Gorgonzola

YIELD

8 servings

INGREDIENTS

  • 8 Garden Hearts® Iceberg Babies®
  • 4 strips ofpancetta, thinly sliced
  • 2 Roma tomatoes
  • 1 bundle chives

DRESSING

  • 12 oz Gorgonzola cheese, crumbled
  • 6 oz sour cream
  • 1 tsp kosher salt
  • 2 tbsp lemon juice, freshly squeezed
  • 2 tbsp Worcestershire sauce
  • 8 drops Tabasco sauce
  • pinch cayenne pepper
  • 6 oz heavy cream, whipped

METHOD

  1. Cut off the stem of the Iceberg Babies®, rinse under cold water, allow to drip dry completely, and chill.
  2. Combine dressing ingredients, except heavy cream, and chill.
  3. Saute pancetta until lightly browned and crisp. Place on a paper towel to wick away fat. Crumble 4 strips and reserve for garnish.
  4. Dice tomatoes into 1/4-inch cubes and reserve for garnish.
  5. Finely chop chives and reserve for garnish.
  6. To serve, cut each head into 5 equal wedges and arrange on a plate, creating a pinwheel with the wedges facing the same direction.
  7. Fold the whipped cream into the dressing just before serving and place a generous dollop in the middle of the Iceberg Babies® pinwheel. Garnish with pancetta, tomatoes, and chives.

Recipe by:

Co-Owner & Executive Chef, Jasper's Ristorante, Kansas City, MO

Chef's comment:

"The supple texture and just-right-size of Iceberg Babies® make them a perfect choice in wraps and hand rolls used in the Asian cuisine."