Ingredients
For the Dressing:
1 cup olive oil
½ cup white wine vinegar
¼ cup grana padano cheese
Zest and juice of 3 lemons
3 clove of garlic
8 anchovy filets
Salt and pepper
For the Salad:
8 thin slices of pancetta
1 heads of romaine lettuce cut in half
1 red onion, cut in half
1 baguette, cut in half lengthwise
4 Tbsp of olive oil
Salt and pepper
½ cup of Caesar salad dressing
1 inch piece of Parmesan cheese
Directions
For the Dressing:
1. Place all ingredients into a bowl and puree with an immersion blender until smooth.
For the Salad:
1. Turn a gas barbeque or grill to high and close lid to preheat.
2. Fry pancetta in a large skillet until it shrinks and turns golden, about 3 minutes per side. Drain on some paper towel and set aside.
3. Brush romaine, onion and bread with oil.
4. Place bread on hot grill and grill until crispy with golden grill marks. Cut into cubes and set aside.
5. Place romaine on the grill, season with salt and pepper and grill until it’s outer leaves are wilted and it’s tender all the way through. Slice into bite-sized pieces
6. Place red onion onto the grill, season with salt and pepper and grill until the rings start to loosen and char, about 5 minutes per side. Chop into small pieces.
7. In a large salad bowl, combine all of the ingredients. Toss well
8. Using a vegetable peeler, peel curls off of the piece of cheese. Use to garnish the salad.
