Dressing:

• 2 egg yolks
• 2 cloves garlic, chopped
• 2 Tablespoons Dijon mustard
• 1 Tablespoon Coleman’s mustard powder
• ¼ cup lemon juice
• 1 cup canola oil
• 1 Tablespoon cold water
• 1 cup Parmesan cheese, finely grated
• Salt and pepper, to taste

Salad:
• 4 romaine hearts
• 16 thin slices of pancetta
• 4 Tablespoons canola oil

Crostini:

• 4 thin slices flocci
• ¼ cup Parmesan cheese, freshly grated
• 4 white anchovy fillets
• Olive oil
• Sun-dried tomatoes, for garnish (optional)

For salad:
Cut two inches off the top and bottom of the romaine hearts, leaving just the center portion of about 6 – 8 inches in length. Wrap the central portion of the heart with the pancetta, making sure to slightly overlap the pieces.

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.

For crostini:
Drizzle flocci with olive oil and bake in 350°F oven until lightly toasted. Sprinkle with Parmesan cheese and bake for 2 more minutes to melt it. Garnish with white anchovies and sun-dried tomatoes.

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.

Wine pairing:
A Provencal rosé such as the Chatean Routas Coteaux Varois Rosé Rouvière 2003