Ingredients: |
Ingredients: Salad Ingredients: 3/4 pound pancetta, sliced 1/2 inch thick 2 pints cherry tomatoes Quality olive oil Kosher salt Freshly ground black pepper 2 large heads romaine lettuce 1 cup freshly grated Parmesan
Dressing Ingredients
1 extra-large egg yolk at room temperature 2 teaspoon 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 teaspoons freshly ground black pepper 1 1/2 cups quality olive oil 1/2 cup freshly grated Parmesan cheese
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Directions: |
Directions:Preheat the oven to 400º
For the salad, cut the pancetta into 1/2 inch cubes then cook it in a skillet over medium-low heat for 10 to 15 minutes, until browned and crisp. Remove to paper towels to drain.
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.
Wash the lettuce leaves carefully then spin-dry in a salad spinner. Stack the leaves on the cutting board cutting them crosswise into 1 1/2 inch slices. Place them in a large mixing bowl.
For the dressing, place the egg yolk, 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 (as though you were making mayonnaise), until thick. Add the grated Parmesan cheese and pulse 3 times.
Toss the lettuce with enough dressing to moisten well. Add 1 cup grated Parmesan and toss. Divide the lettuce among 6 to 8 plates then sprinkle with the pancetta roasted tomatoes. Serve at room temperature. |