Italian-American Wedge with Creamy Herb Dressing, Gorgonzola & Pepperoni | TASTE

Ingredients

• ¼ lb pepperoni (from a stick), roughly chopped
• 2 tbsp extra-virgin olive oil
• 1 tsp dried oregano
• ¼ c panko bread crumbs
• 2 heads iceberg lettuce
• 1 large bunch basil
• 2 tsp red wine vinegar
• 4 tbsp extra-virgin olive oil
• 1 c Creamy Herb Dressing (recipe follows)
• ⅓ c sliced pepperoncini peppers
• 16 cherry tomatoes, quartered
• 1 small red onion, very thinly sliced into half-moons
• 4 tbsp Gorgonzola cheese (preferably Dolcelatte), crumbled
• Freshly ground black pepper
• 2 anchovy fillets
• 1 garlic clove, grated on a Microplane
• 6 tbsp labneh or plain whole-milk Greek yogurt
• 6 tbsp crème fraîche
• ¼ c packed roughly chopped parsley
• ¼ c packed roughly chopped basil
• 2 tbsp packed chopped chives
• 1 tbsp white wine vinegar
• 4 tsp fresh lemon juice
• 1 tsp kosher salt
• ¼ tsp freshly ground black pepper
• 2 ½ tsp sugar
• 1 tbsp neutral oil, such as vegetable