Cooking with Karen...

Caesar Salad with Pancetta

2-4 servings

Salad:

1 head romaine lettuce, washed

1/2 cup parmesan cheese, grated

1/4 cup pancetta, cooked

Dressing:

1 egg yolk, room temperature

1 tsp dijon mustard (country style preferred)

1 clove of garlic

3 anchovies-optional

1/4 cup parmesan cheese, grated

1 tsp salt

1/8 tsp pepper

1/2 cup olive oil

Dice pancetta in 1/2 inch cubes and cook over medium low heat for 10-15 minutes until brown and crisp.  Drain on paper towel and set aside.

Wash romaine lettuce and cut into cubes

Dressing:

Combine egg yolk, mustard, garlic, cheese, salt, and pepper in a food processor. If using anchovies then omit the salt.  Pulse the machine several times until the mixture is combined through.  Add olive oil and pulse until mixed through.  

Toss salad with dressing until leaves are coated.  Add pancetta and 1/2 cheese and toss.

Enjoy!