Ingredients for Barefoot Contessa's Caesar Salad With Pancetta
- 1/2 pound pancetta, diced
- 2 pints cherry tomatoes
- 1/2 cup good olive oil, plus 2 tablespoons
- to taste Kosher salt
- to taste freshly ground black pepper
- 3 heads romaine lettuce, washed and dried
- 1 1/2 cups freshly grated Parmesan
- 1 extra-large egg yolk
- 2 tablespoons Dijon mustard
- 3 cloves garlic, minced
- 1 (2-ounce) can anchovy fillets, drained
- 3 tablespoons fresh lemon juice
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How to Make Barefoot Contessa's Caesar Salad With Pancetta
- Preheat oven to 400°F (200°C).
- Cook pancetta in a large skillet over medium-low heat for 10-15 minutes, until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
- Toss cherry tomatoes with 2 tablespoons olive oil, salt, and pepper on a baking sheet. Roast for 15-20 minutes, until softened.
- Wash and thoroughly dry romaine lettuce. Cut crosswise into 1 1/2-inch slices.
- In a food processor, combine egg yolk, Dijon mustard, minced garlic, anchovy fillets, and lemon juice. Season with salt and pepper.
- With the food processor running, slowly drizzle in 1 cup of olive oil until emulsified and thickened.
- Add 1/2 cup of the grated Parmesan cheese and pulse 3 times to combine.
- Place lettuce in a large bowl. Add enough dressing to coat the lettuce evenly.
- Add the remaining 1 cup of Parmesan cheese and toss gently to combine.
- Divide salad among 6-8 plates. Top with crispy pancetta and roasted tomatoes.
- Serve immediately or at room temperature.
Nutrition Information (Approximate per serving)
Sodium
41 g
Sugar
23g
Fat
60g
Carbs
4g
