Barefoot Contessa's Caesar Salad With Pancetta

"I saw Ina make this on her show entitled "Picnic at the Pond". Don't leave out the anchovies; it's what makes the dressing wonderful!"
 
Download
photo by a food.com user photo by a food.com user
Ready In:
35mins
Ingredients:
16
Serves:
6-8
Advertisement

ingredients

Advertisement

directions

  • Preheat the oven to 400 degrees F.
  • 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. (Pancetta is Italian bacon. You can find it in your Italian grocery or a specialty food store. Ask that it's cut 1/2-inch thick.).
  • Remove to paper towels and drain.
  • Place the tomatoes on a baking sheet and coat with olive oil.
  • Sprinkle with salt and pepper.
  • Roast for 15 to 20 minutes, until soft.
  • 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.
  • Place them in a large mixing bowl.
  • For the dressing, place the egg yolk (*if you're nervous about raw egg yolks, substitue 2 tablespoons of real mayonnaise), 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.
  • Add the 1/2 cup grated Parmesan cheese and pulse 3 times.
  • Toss the lettuce with enough dressing to moisten well.
  • Add 1 cup grated Parmesan and toss.
  • Divide the lettuce among 6 or 8 plates and sprinkle with the pancetta roasted tomatoes. Serve at room temperature.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. This is REALLY good. While I did not leave out the anchovies, (I too believe Caesar salad just is not the same without them) I only used 7 as opposed to 8-10, and still thought it was a bit salty. Next time I will use about 5 for my personal taste. Other than that...flawless! I really like the addition of pancetta. I wonder how turkey bacon would taste? Thanks for posting a great recipe Juenessa.
     
Advertisement

RECIPE SUBMITTED BY

<p>I am a native Texan and have lived in North Texas all my life. <br />I have a wonderful husband and we celebrated our 22nd wedding anniversary on July 15, 2014!&nbsp;<br /><br /><a href=/\\expio1\users\jwilliams\My></a>I have three beautiful boys aged 17, 15, and 15.&nbsp;<br /><br />And then there's my little girls, Daisy &amp; Chloe. Daisy is a terrier mix and Chloe is a Maltie-Poo.<br /><br /><br /><br /><br /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/FFF/Switzerland-FFF4.gif alt=/ /> <br /><br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg border=0 alt=Photo /> <img src=http://i23.photobucket.com/albums/b399/susied214/projects/pacbanner.jpg border=0 alt=Photo /> <br /><br /><img src=http://www.satsleuth.com/cooking/RecipeSwap2.JPG alt=/ /> <br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg border=0 alt=Photo /> <img src=http://www.recipezaar.com/members/home/67103/smPACp.jpg alt=/ /> <br /><br /><img src=http://i273.photobucket.com/albums/jj240/marienixon_715/kittencaljpg.jpg alt=/ /> <br /><br /><img src=http://i132.photobucket.com/albums/q23/vseward/Bevy/officialmemberofthebevtaggame.jpg alt=/ /></p>
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes