No matter which vegetable skeptic I have sitting at my dinner table, this is the dish that wins them over. Whenever I make this salad, there is never any left. I’ve even had a notorious ‘meat and potatoes only’ guest help themselves to multiple servings of this salad only to declare it a salad that tastes like a meal.
The key is in the dressing. It’s my version of a Caesar salad dressing with big bold flavors that make you want to eat it with a spoon. The homemade croutons and bits of pancetta take it over the top. I like to make a big batch and keep it in the fridge so I have it handy for the week. Once you make it you’ll see it wont last that long.
2 heads romaine lettuce
1 package pancetta bits (feel free to use bacon)
1 french stick
1 tbsp olive oil
2 tbsps good quality Dijon mustard
2-3 cloves garlic
4-5 good quality whole anchovies
½ cup olive oil
1/3 cup apple cider vinegar
½ tsp salt
½ tsp pepper
½ cup parmesan cheese
1 tsp honey
Blend all ingredients for the dressing with a hand blender or mini blender and set aside. Dressing is done!
Wash and chop lettuce.
Prepare pancetta pieces by cooking over low heat in a skillet until fat is rendered and pancetta pieces are cooked through and a little crispy, similar to big bacon bits.
To make croutons, rip French stick into rough chunks. Toss in olive oil. Broil on all sides until browned.
Assemble salad. Toss together croutons, pancetta bits and lettuce. Top with dressing right before serving.