Ingredients
3/4 pound pancetta, sliced 1/2-inch thick
2 pints cherry tomatoes
Good olive oil
Kosher salt
Freshly ground black pepper
2 large heads romaine lettuce
1 cup freshly grated Parmesan
For the dressing:
2 Tablespoons Mayonnaise
2 teaspoons Dijon mustard
2 large cloves garlic, chopped
8 to 10 anchovy fillets (optional)
1/2 cup freshly squeezed lemon juice (3 lemons)
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups good olive oil
1/2 cup freshly grated Parmesan cheese
Directions
Preheat the oven to 400 degrees F.
Cut the pancetta into 1/2-inch cubes and cook it in a skillet over
medium-low heat for 10 to 15 minutes, until browned and crisp. Remove
to paper towels and drain.
Place the tomatoes on a baking sheet and coat with olive oil. Sprinkle
with salt and pepper. Roast for 15 to 20 minutes, until soft.
Wash the lettuce leaves carefully and spin-dry in a salad spinner
or place in paper towel. Stack the leaves on a cutting board and cut
them crosswise into 1 1/2-inch slices. Place them in a large mixing
bowl.
For the dressing, place the mayonnaise, mustard, garlic, anchovies,
lemon juice, salt, and pepper into the bowl of a food processor fitted
with a steel blade. Process until smooth. With the food processor
running, slowly pour the olive oil through the feed tube (as though
you were making mayonnaise), until thick. Add the grated Parmesan
cheese and pulse 3 times.
Toss the lettuce with enough dressing to moisten well. Add 1 cup grated
Parmesan and toss. Divide the lettuce among 6 or 8 plates and sprinkle
with the pancetta roasted tomatoes. Serve at room temperature.
