- Prep: 15 min
- Cook Time: 8 min
- Total: 23 min
- Serving: 1 Serving
Caesar salad is even tastier when pancetta, an Italian type of dry cured meat, is used instead of bacon.
- juice of 1/2 a lime
- 1 yolk from a lightly boiled egg
- 2 Garlic cloves crushed fine
- 3 Anchovy fillets, chopped small
- Black pepper
- 5 tablespoons extra virgin olive oil
- 4 tablespoons finely grated Parmigiano
- Sea salt
- 1 Romaine lettuce head, cleaned and torn into bite-sized pieces
- 3 thick slices pancetta, cooked till crispy
- 1 slice sourdough bread, torn into 3/4-inch chunks
- 1 Garlic clove, peeled, kept whole
- Put the pancetta in a small skillet and fry over medium heat until crisp. Remove from pan and cut into pieces once cool enough to handle.
- Place the bread chunks into the same skillet, toast over medium heat and then rub with the piece of whole garlic.
- Put the lime juice into a large salad bowl with the egg yolk and beat to combine.
- Add the garlic to the bowl, along with the anchovies and a few grinds of fresh black pepper. Continue to beat the mixture until blended.
- Slowly pour in the oil, whisking vigorously to combine, and then add the Parmigiano and a few pinches of salt.
- Place the lettuce into the bowl and toss to coat. Add the pancetta and the croutons and toss the salad once more.