Ingredients
Salad:
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3 heads romaine hearts
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113 grams pancetta, sliced, sautéed
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1/4 cup (60 milliliters) parmesan cheese, grated
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Cracked black pepper
Sour dough:
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Sourdough bread, thick sliced
Parmesan chip:
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1/4 cup (60 milliliters) parmesan cheese, grated
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1 egg, room temperature
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1 lemon, juiced
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1 teaspoon (5 milliliters) Dijon mustard
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3 anchovy fillets
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2 cloves garlic, roasted
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1/2 teaspoon (2.5 milliliters) salt
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1/2 teaspoon (2.5 milliliters) cracked black pepper
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1 cup (240 milliliters) olive oil
Directions
Dressing:
- In a food processer, place the egg, 1/2 the lemon juice, garlic, Dijon mustard, anchovies, salt, and pepper, blitz.
- Slowly add olive oil while blitzing the mixture, once the mixture thickens the oil can be added faster.
- If the mixture becomes too thick top up with a little more lemon juice.
- Set aside.
Parmesan chip:
- On a nonstick skillet preheated to medium, sprinkle the parmesan cheese into six millimeter high piled, large cookie-sized round.
- Cook until the cheese melts, bubbles and forms a solid round.
- Flip the cheese round and cook for an additional minute.
- Remove from the pan, cool.
Sour dough:
- Turn on barbeque to medium or 350 F (175 C).
- Place two slices of the sourdough bread on the grill cook for one minute turn to create a crosshatch pattern.
- Turn the bread over and cook an additional minute on the alternate side or until the slice of bread is toasted.
- Put aside and let rest at room temperature, then tear into crouton size chunks.
Salad:
- Preheat the barbeque to high or 400 F (205 C).
- Half the romaine leaves length wise making sure that each piece is connected to a part of the stem.
- Carefully wash the leaves.
- Place the lettuce on the grill singe for one minute.
To finish:
- Brush the lettuce with the dressing and place on the plates, top with the pancetta, torn grilled bread, cracked parmesan chips, parmesan cheese, and season with cracked pepper.
- Note: Cooking times and temperatures will vary depending on the size and type of your barbeque.
