Caesar Salad with Pancetta and Roasted Tomatoes

Name: Caesar Salad with Pancetta and Roasted Tomatoes
Total time: 60 min
Yield: 6 porsi
Cuisine: Indonesian
Ingredients: ¾ pound pancetta, (sliced ½ inch thick); 2 pints cherry tomatoes; olive oil; salt and freshly ground black pepper, (to taste); 2 large heads Romaine lettuce; 1 cup freshly grated Parmesan cheese; 1 large egg yolk, (at room temperature); 2 teaspoons Dijon mustard; 2 large garlic cloves, (finely chopped); 8 medium anchovy fillets ( (optional)); ½ cup (about 3 lemons) freshly squeezed lemon juice; 2 teaspoons kosher salt; ½ teaspoon freshly ground black pepper; 1½ cups extra virgin olive oil; ½ cup freshly grated Parmesan cheese

The roasted tomatoes really add a wonderful flavor to the salad.

⏱️ 60 menit 🔪 Persiapan: 30 menit 🔥 Masak: 30 menit 📊 Sedang 👁️ 19 dilihat

👨‍🍳 Mulai Masak

Caesar Salad with Pancetta and Roasted Tomatoes

Foto: RecipeGirl

Bahan-bahan

6 porsi

¾ pound pancetta, (sliced ½ inch thick)
2 pints cherry tomatoes
olive oil
salt and freshly ground black pepper, (to taste)
2 large heads Romaine lettuce
1 cup freshly grated Parmesan cheese
1 large egg yolk, (at room temperature)
2 teaspoons Dijon mustard
2 large garlic cloves, (finely chopped)
8 medium anchovy fillets ( (optional))
½ cup (about 3 lemons) freshly squeezed lemon juice
2 teaspoons kosher salt
½ teaspoon freshly ground black pepper
1½ cups extra virgin olive oil
½ cup freshly grated Parmesan cheese

Langkah-langkah

Preheat the oven to 400°F.
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.
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.
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.