Yield: |
4 servings |
Active Time: |
35 minutes |
Start to Finish: |
35 minutes |
For this recipe you’ll need:
For the salad:
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1 tablespoon grapeseed oil
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1/2 pound pancetta, medium dice
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2 romaine hearts, halved lengthwise
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2 tablespoons garlic grapeseed oil
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1/2 pint grape or cherry tomatoes, halved
For the salad:
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1 small clove garlic, minced
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2 tablespoons lemon juice, freshly squeezed
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1/2 teaspoon anchovy paste
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1 teaspoon Worcestershire sauce
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1 tablespoon Dijon mustard
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1/3 cup extra virgin olive oil
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Salt and pepper to taste
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1/2 cup Parmesan cheese, shaved
Directions:
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Heat a grill pan over medium heat.
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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.
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Brush both sides of the romaine lettuce with the garlic grapeseed oil, and season with salt and pepper to taste.
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Grill the romaine until the leaves are wilted, turning so they are slightly charred on all sides, about 3 minutes total.
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Cut the grilled romaine into bite-size pieces, and place in a salad bowl with the tomatoes.
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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.
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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.
