CAESAR SALAD WITH PANCETTA

• servings: SERVES 6 TO 8

Ingredients

¾ pound pancetta, sliced ½-inch thick

2 pints cherry tomatoes

Olive oil

Salt and freshly ground pepper

2 large heads Romaine lettuce

1 cup freshly grated Parmesan cheese

FOR THE DRESSING

1 extra-large egg yolk at room temperature (see note)

Dijon mustard 2 teaspoons

large garlic cloves, chopped 2

8 to 10 anchovy fillets (optional)

½ cup freshly squeezed lemon juice (3 lemons)

2 teaspoons kosher salt

½ teaspoon freshly ground black pepper

1½ cups good mild olive oil

½ cup freshly grated Parmesan cheese

Directions

Preheat the oven to 400 degrees.

Cut the pancetta into ½-inch cubes and cook it in a skillet over medium-low heat for 10 to 15 minutes, until browned and crisp. Remove to paper towels and 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 and spin-dry in a salad spinner. Stack the leaves on a cutting board and cut them crosswise into 1½- 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) and process until thick. Add ½ cup 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 and sprinkle with the pancetta and roasted tomatoes.

Notes

Pancetta is Italian bacon. You can find it in your Italian grocery or a specialty food store. Insist that it's cut ½-inch thick.

If you're nervous about raw egg yolks, substitute 2 tablespoons mayonnaise.