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Strata Restaurant
915 Broadway
New York, NY 10010
212-505-2192




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

Ingredients:
    Dressing:
  • 2 egg yolks
  • 2 cloves garlic, chopped
  • 2 Tablespoons Dijon mustard
  • Strata Caesar Salad On StarChefs1 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)
Method:
For dressing:
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.

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








Published: October 2004


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