Click for Cookbook LOGIN
"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Caesar Salad with Pancetta Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Caesar Salad with Pancetta is from PacificSource Employee Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

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

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.

Number Of Servings:
Number Of Servings:
6 - 8 Servings
Preparation Time:
Preparation Time:
30 Minutes
Personal Notes:
Personal Notes:
All these ingredients can be made in advance. Be sure they're room temperature when you assemble the salad. If you're nervous about raw egg yolks, substitute 2 tablespoons of real mayonnaise. Pancetta is Italian bacon. You can find it in your Italian grocery or specialty food store. Insist that it's 1/2 inch thick.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 1,500,000 in our family cookbooks!

 

 

 

213W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 1,500,000 in our family cookbooks!