Urban Farmer, Portland, OregonUrban Farmer upgrades the classic iceberg wedge salad by adding crispy pork rinds, avocado and hot pickled peppers to the mix, and finishing the dish with a sunny-side up duck egg. More Great Salads
Preheat the oven to 350°. In a small bowl, whisk the demiglace with the garlic puree, hot peppers, olive oil and vinegar.
Spread the bread cubes on a baking sheet and toast in the oven for about 15 minutes, tossing once or twice, until crisp. Let cool.
In a small skillet, cook the pancetta over moderate heat, stirring, until golden and crisp, about 6 minutes. Transfer to paper towels to drain.
In a bowl, toss the lettuce with the garlic dressing, blue cheese, avocado and croutons. Transfer to plates, sprinkle with the pancetta and chives and serve.