3/4 pound pancetta, sliced 1/2 inch thick
2 pints cherry tomatoes
salt and freshly ground pepper
2 large heads Romaine lettuce
1 cup freshly grated Parmesan cheese
1 large egg yolk at room temperature or 2 tablespoons mayonnaise
2 teaspoons Dijon mustard
2 large cloves garlic, chopped
8 - 10 anchovy fillets - optional
1/2 cup freshly squeezed lemon juice
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 1/2 cup olive oil
1/2 cup freshly grated Parmesan cheese
Preheat oven to 400'.
Cut the pancetta into 1/2 inch cubes and cook in a skillet for 10 - 15 minutes, until browned and crisp. Remove to paper towel and drain.
Place the tomatoes on a baking sheet and coat with olive oil. Sprinkle with salt and pepper. Roast for 15 - 20 minutes, until soft.
Wash the lettuce leaves and spin dry. Cut crosswise into 1 1/2 inch pieces. Place in large mixing bowl.
Place egg yolk, mustard, garlic, anchovies, lemon juice, salt and pepper into 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 and process until thick. Add 1/2 cup grated Parmesan cheese and pulse 3 times.
Toss the lettuce with enough dressing to moisten well. Add 1 cup grated Parmesan cheese and toss. Divide the lettuce among 6 - 8 plates and sprinkle with pancetta and roasted tomatoes.