A retro salad, all dressed up

Valentine’s Day is a holiday I embrace. A celebration of love and kindness is my kind of special occasion. It’s a way to let your loved ones and dear friends know how much you appreciate them.

I like to come up with dishes that celebrate the moment. Usually, it’s a chocolate molten cake or a chocolate brownie to sweeten the day.

This year, I decided to surprise my husband with a savory dish that happens to be one of his favorite starters: the classic iceberg wedge salad.

This salad was on restaurant menus across the country in the 1950s, ’60s and early ’70s. I remember ordering this green wedge of goodness topped with creamy dressing as a young child. Sometimes the dressing was a simple mix of crumbled blue cheese and sour cream; others would be dressed up with crispy bacon and chopped tomatoes. This may be retro, but, frankly, it never goes out of style.

The recipe below has a few modern twists. Crispy pancetta (uncured Italian bacon) and sweet red and yellow cherry tomatoes complement the crisp lettuce wedges beautifully. The lettuce wedges are further embellished with a topping of a creamy blue cheese vinaigrette and blue cheese crumbles. If you want a bit of extra sweetness, omit the tomatoes and add some caramelized nuts.

While this recipe serves eight, you can easily cut it in half for four. For a dinner party, serve these on individual salad plates. For a bigger gathering, arrange the wedges on a large platter and dress just before serving.

THE ICEBERG WEDGE

Makes: 8 servings For the dressing:

¼ cup red wine vinegar ½ cup olive oil ¼ cup sour cream

1 teaspoon Worcestershire sauce

⅓ cup crumbled blue cheese (such as Roquefort, Maytag blue or Point Reyes blue) Salt and freshly ground black pepper

For the salad:

2 medium heads iceberg lettuce, cored and cut into quarters ¼ pound pancetta, finely diced ½ cup yellow and red cherry tomatoes, finely chopped

2 tablespoons crumbled blue cheese

1. Make the dressing: Combine the vinegar, olive oil and sour cream in a medium bowl.

Whisk to combine. Use an immersion blender to emulsify the dressing. Add the Worcestershire sauce and blue cheese and mix well. With the back of a fork, mash some of the cheese crumbles into the dressing. Add salt and pepper and season to taste.

2. Brown the pancetta in a medium skillet over medium heat for about 6 to 7 minutes or until crisp. Remove with a slotted spoon and drain on paper towels. Let cool.

3. Arrange the wedges on a large platter or individual plates. Spoon the dressing over the lettuce and sprinkle the pancetta on top. Then, scatter the chopped tomatoes and blue cheese. Serve immediately.

Advance preparation: The dish may be prepared through Step 2 up to four hours ahead. Refrigerate the dressing and leave the pancetta at room temperature. Whisk the dressing, as it may separate when sitting.

DREAMSTIME This classic wedge salad is embellished with pancetta and cherry tomatoes.