Caesar Salad with Pancetta and Roasted Tomatoes

Here’s one of my favorite salad recipes:  Caesar Salad with Pancetta and Roasted Tomatoes

Caesar Salad with Pancetta and Roasted Tomatoes - recipe from RecipeGirl.com

This is a classic caesar salad that has been jazzed up by the addition of roasted cherry tomatoes and crispy pancetta.

Caesar Salad with Pancetta and Roasted Tomatoes - recipe from RecipeGirl.com

It’s the perfect salad for entertaining.  People always love to see something a little different in their salad!

Yield: 6 servings

Prep Time: 30 minutes

Cook Time: 30 minutes

Caesar Salad with Pancetta and Roasted Tomatoes

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

Ingredients:

  • 3/4 pound pancetta,sliced 1/2-inch thick
  • 2 pints cherry tomatoes
  • olive oil
  • salt & freshly ground black pepper
  • 2 large heads Romaine lettuce
  • 1 cup freshly grated Parmesan cheese

DRESSING:

  • 1 large yolk at room temperature
  • 2 teaspoons Dijon mustard
  • 2 large garlic cloves, chopped
  • 8 medium anchovy fillets (optional)- I leave these out
  • 1/2 cup freshly squeezed lemon juice (about 3 lemons)
  • 2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/2 cups extra-virgin olive oil
  • 1/2 cup freshly grated Parmesan cheese

Directions:

  1. Preheat oven to 400°F.
  2. Cut pancetta into 1/2-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 1 1/2-inch slices. Place them in a large mixing bowl.
  5. For the 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 1/2 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.

Tips:

  • If you're wishing to prepare this recipe as GLUTEN FREE, just make sure that the pancetta and Dijon mustard you are using are free of gluten.
SOURCE: RecipeGirl.com (Adapted slightly from Barefoot Contessa Parties!)