SERVES 4
PREPARATION 15 MINS
COOKING NONE
5 slices pancetta
4 thick slices white bread, crusts removed
2tbsp vegetable oil
2 baby gem or romaine lettuces
50g (1¾oz) freshly shaved Parmesan
For the dressing
4 anchovy fillets
1 clove garlic, crushed
2tbsp lemon juice
1 egg yolk
½tsp Dijon mustard
60ml (2fl oz) olive oil
1. Grill the pancetta until crisp then break it into
bite-sized pieces. Cut the bread into 2cm (¾in)
cubes and fry them in the vegetable oil, tossing constantly, until golden brown. Drain on a piece
of kitchen paper to get rid of some of the fat.
2. To make the dressing, place the ingredients in
a blender and pulse until combined. Season to
taste with salt and freshly ground black pepper.
3. Separate the lettuce leaves and rinse under cold water. Dry them in a salad spinner, or pat them dry with a clean tea towel. Place the leaves in a serving bowl or platter, scatter over the crispy cooked pancetta and croutons, and drizzle with the dressing. Top with a sprinkle of shaved Parmesan.
TIP
You can easily turn this into a chicken caesar salad by adding the shredded flesh of 2 grilled or roasted chicken breasts. You can also try replacing the pancetta with bacon if desired.