Cesar Salad
Michelle
ingredients
- 1 pound pancetta, sliced 1/2 inch thick
- 2 pints of cherry tomatoes
- olive oil
- sat and pepper
- 2 large heads of romaine lettuce
- 1 cup of fresh grated Parmesan cheese
- Dressing:
- 1 extra large egg yolk at room temperature
- 2 teaspoons Dijon mustard
- 2 large garlic cloves, chopped
- 8-10 anchovy fillets (optional)
- 1/2 cup fresh lemon juice (3 lemons)
- 2 teaspoons kosher salt
- 1/2 teaspoon pepper
- 1 1/2 cups good mild olive oil
- 1/2 cup fresh grated Parmesan
- croutons
directions
- 1
Preheat oven to 400 degrees.
- 2
1. Cut pancetta into 1/2 inch cubes. Cook 10-15 minutes.
- 3
2. Sprinkle tomatoes with salt, pepper and olive oil. Roast 15-20 minutes.
- 4
3, Wash lettuce and cut cross-wise into 1 1/2 inch slices.
- 5
Dressing:
- 6
1. Place egg yolk, mustard, garlic, lemon juice, salt and pepper in food processor.
- 7
2. Process slowly. Pour in olive oil through processor tube. Process until thick.
- 8
3. Add 1/2 cup Parmesan and pulse three times.
- 9
Combine all and enjoy!
Source: Recipe from Barefoot Contessa, "Parties"
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