New York, NY 10010
Pancetta-Wrapped Caesar Salad with
Parmesan and White Anchovy Crostini
Chef Michael Kaphan of Strata Restaurant – New York, NY
Adapted by StarChefs
Yield: 4 servings
Combine first five ingredients in blender on high speed. Slowly drizzle in canola oil. If dressing becomes too thick use water to thin it, being careful not to thin too much as a thick and creamy consistency is desired. Incorporate all the oil. Remove dressing from blender and stir in the Parmesan. Adjust seasoning with salt and pepper to taste.
Heat a 10-inch sauté pan and add 2 Tablespoons of canola oil. When oil is hot, add 2 of the romaine hearts and turn frequently until the pancetta is crisp all around. Remove, clean the pan and repeat with the other two hearts.
To serve, spoon a small amount of Caesar dressing on each plate. Place one pancetta-wrapped romaine heart on top. Drizzle with a little more Caesar dressing and garnish with a crostini. Serve immediately.