Caesar Salad with Pancetta and Roasted Tomatoes

Langkah-langkah

1. Preheat the oven to 400°F.

2. 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.

3. 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.

4. 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.

5. Dressing: Place the egg yolk, mustard, garlic, anchovies (if using), lemon juice, salt and pepper into the bowl of a food processor filled with a steel blade. Process until smooth. With the food processor running, slowly pour the olive oil through the feed tube and process until thick. Add ½ cup grated Parmesan cheese and pulse a couple of times.

6. 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 pancetta and roasted tomatoes.