Caesar Salad with Pancetta
February 11, 2019
This is Ina Garten's Caesar Salad with Pancetta. It has crispy cubes of pancetta, which is an Italian bacon made of pork belly meat that is salt cured. She also adds roasted cherry tomatoes that are bursting with natural flavor.
- Prep: 15 mins
- Cook: 20 mins
- Yields: 6 - 10 Servings
Ingredients
¾ pound pancetta, sliced ½-inch thick; see cook’s notes
Salt and freshly ground pepper
1 cup freshly grated Parmesan cheese
Dressing
2 large garlic cloves, chopped
Optional: 8 to 10 anchovy fillets
½ cup freshly squeezed lemon juice (3 lemons)
½ to 1 teaspoon kosher salt; see cook’s notes
½ teaspoon freshly ground pepper
Directions
1Preheat the oven to 400° F.
2Cut the pancetta into ½-inch cubes and cook in a skillet over medium-low heat for 10 to 15 minutes, until browned and crisp. Remove to paper towels and drain.
3Place the tomatoes on rimmed baking sheet and coat with olive oil. Sprinkle with salt and pepper. Roast for 15 to 20 minutes, until soft.
4Wash the lettuce leaves carefully and spin-dry in a salad spinner. Stack the leaves on a cutting board and cut them crosswise into 1½-inch slices. Place them in a large mixing bowl.
Dressing
1Place 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) and process until thick. Add ½ cup grated Parmesan cheese and pulse three times.
2Toss the lettuce with enough dressing to moisten well. Add 1 cup grated Parmesan and toss. Divide the lettuce among 6 to 8 plates and sprinkle with the pancetta and roasted tomatoes.
Recipe from Barefoot Contessa Parties! by Ina Garten, 2001.
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