Ingredients: |
Ingredients: 3/4 pound pancetta, sliced 1/2 inch thick 2 pints cherry tomatoes olive oil salt and freshly ground pepper 2 large heads Romaine lettuce 1 cup freshly grated Parmesan cheese
Dressing: 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
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Directions: |
Directions: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.
Dressing: 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. |