Recipe courtesy of Jacqueline Twa
Start with a cup of good mayonnaise – people who avoid things that come out of an udder know that mayonnaise is next to godliness. Never buy cheap mayo! Add 3 tablespoons of fresh lemon juice, and 2 teaspoons of Dijon mustard. Mash 3 whole anchovies or add a big squirt of anchovy paste and add to the dressing. Oh get over it – put them in! Add about 2 toes of crushed garlic (even better if you use roasted garlic). Include a good six or seven shots of Worcestershire, salt and pepper (to taste) and whip into a frenzy. This dressing will last well in the fridge for over a week.
Next, put sliced pancetta (two slices per person) on parchment and roast them off on a baking sheet in a 425 F degree oven for about 10 minutes (thickness can vary final cooking time). When the Pancetta discs are crispy and brown take them out and set them aside.
Cube up any day old bread you have (artesian breads are obviously the best choice) and toss them in the leftover pancetta fat. If the cubes are too dry, add olive oil. Salt and pepper to taste and toast in the oven for about 10 to 15 minutes or until crunchy and golden.
Cut a trimmed head of Romaine lettuce in half and place on a plate.
In a back and forth motion, drizzle the salad with the dressing and a balsamic reduction (I use a bottled variety). Sprinkle with the croutons and add 3 or four toes of roasted garlic over the top, garnishing with the pancetta on the side.
If you absolutely must, finely grate Parmesan over the whole thing.
Loading ...