Grilled Romaine Salad with Crispy Pancetta and Parmesan
Yield: 4 servings
Active Time: 35 minutes
Start to Finish: 35 minutes
For this recipe you’ll need:
1 tablespoon grapeseed oil
1/2 pound pancetta, medium dice
2 romaine hearts, halved lengthwise
2 tablespoons garlic grapeseed oil
1/2 pint grape or cherry tomatoes, halved
For the dressing:
1 small clove garlic, minced
2 tablespoons lemon juice, freshly squeezed
1/2 teaspoon anchovy paste
1 teaspoon Worcestershire sauce
1 tablespoon Dijon mustard
1/3 cup extra virgin olive oil
Salt and pepper to taste
1/2 cup Parmesan cheese, shaved
Heat a grill pan over medium heat.
Heat a sauté pan over medium-low heat, and add the grapeseed oil. Add the pancetta, and cook, stirring occasionally, until crispy. Using a slotted spoon, remove the crispy pancetta from the pan, and drain on a paper towel-lined plate. Set aside.
Brush both sides of the romaine lettuce with the garlic grapeseed oil, and season with salt and pepper to taste.
Grill the romaine until the leaves are wilted, turning so they are slightly charred on all sides, about 3 minutes total.
Cut the grilled romaine into bite-size pieces, and place in a salad bowl with the tomatoes.
For the dressing, whisk together the garlic, lemon juice, anchovy paste, Worcestershire sauce and Dijon mustard. Slowly drizzle in the olive oil, while whisking rapidly to create a temporary emulsion. Season to taste with salt and pepper. Set aside.
Toss the salad with just enough dressing to coat. Transfer the salad to a large platter, and top with the crispy pancetta and shaved parmesan.