CAESAR SALAD WITH PANCETTA
vicki
Copyright, 2001, Barefoot Contessa Parties!, All rights reserved...Show: Barefoot Contessa...Episode: Picnic at the Pond
ingredients
SALAD- 3/4 pound pancetta, sliced 1/2-inch thick
- 2 pints cherry tomatoes
- Good olive oil
- Kosher salt
- Freshly ground black pepper
- 2 large heads romaine lettuce
- 1 cup freshly grated Parmesan
- Croutons - fresh is best!
- 1 extra-large egg yolk at room temperature (or 2 tbsp mayonaise)
- 2 teaspoons Dijon mustard
- 2 large cloves garlic, chopped
- 8 to 10 anchovy fillets (optional)
- 1/2 cup freshly squeezed lemon juice (3 lemons)
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 cups good mild olive oil
- 1/2 cup freshly grated Parmesan cheese
directions
- 1
Preheat the oven to 400 degrees F.
- 2
Cut the pancetta into 1/2-inch cubes and cook it in a skillet over medium-low heat for 10 to 15 minutes, until browned and crisp. Remove to paper towels and drain.
- 3
Place the tomatoes on a baking sheet and coat with olive oil. Sprinkle with salt and pepper. Roast for 15 to 20 minutes, until soft.
- 4
Wash the lettuce leaves an slsice them. Place them in a large mixing bowl.
- 5
For the dressing, place the egg yolks, mustard, garlic, anchovies, lemon juice, salt, and pepper into the bowl of a food processor fitted with a steel blade. Process until smooth. With the food processor running, slowly pour the olive oil through the feed tube until thick. Add the grated Parmesan cheese and pulse 3 times.
- 6
Toss the lettuce with enough dressing to moisten well. Add 1 cup grated Parmesan and toss. Divide the lettuce among 6 or 8 plates and sprinkle with the pancetta roasted tomatoes. Serve at room temperature.
Source: vicki
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