Caesar Salad with Pancetta

Name: Caesar Salad with Pancetta
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 8
Cuisine: American
Ingredients: 8 fillets anchovy fillets (optional); 1 teaspoons freshly ground black pepper; 8 servings Freshly ground black pepper; 2 pints cherry tomatoes; 2 teaspoons Dijon mustard; 1 extra large egg yolk at room temperature; 2 large cloves garlic, chopped; 2 teaspoons kosher salt; 8 servings Kosher salt; 118 milliliters freshly squeezed lemon juice (3 lemons); 355 milliliters good mild olive oil; 8 servings Good olive oil; 340 grams pancetta, sliced 1/2-inch thick; 237 milliliters freshly grated Parmesan; 118 milliliters freshly grated Parmesan cheese; 2 large heads romaine lettuce

Need a gluten free and primal main course? Caesar Salad with Pancetta could be a super recipe to try. This recipe covers 26% of your daily requirements of vitamins and minerals. One portion of this dish contains about 16g of protein, 41g of fat, and a total of 477 calories. This recipe serves 8. This recipe is typical of American cuisine. Head to the store and pick up kosher salt, mild olive oil, lemon juice, and a few other things to make it today. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. From preparation to the plate, this recipe takes about 35 minutes.

Instructions

Preheat the oven to 400 degrees F.

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Oven

Cut the 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.

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Pancetta

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Frying Pan

Remove to paper towels and drain.

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Paper Towels

Place the tomatoes on a baking sheet and coat with olive oil.

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Olive Oil

Tomato

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Baking Sheet

Sprinkle with salt and pepper. Roast for 15 to 20 minutes, until soft.

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Salt And Pepper

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.

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Lettuce Leaf

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Cutting Board

Salad Spinner

Place them in a large mixing bowl.

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Mixing Bowl

For the dressing, place the egg yolks, 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), until thick.

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Lemon Juice