Caesar salad with pancetta elevates the classic dish with crispy, savory pancetta adding a rich, flavorful crunch.

Ingredients

For salad:

1. 3/4 pound pancetta, sliced 1/2-inch thick
2. 2 pints cherry tomatoes
3. Good olive oil
4. Kosher salt and freshly ground black pepper
5. 2 large heads romaine lettuce
6. 1 cup freshly grated parmesan

For Caesar Salad Dressing:

1. 1 extra-large egg yolk at room temperature
2. 2 tsp Dijon mustard
3. 2 large cloves garlic, chopped
4. 8-10 anchovy fillets (optional)
5. 1/2 cup freshly squeezed lemon juice (3 lemons)
6. 2 tsp kosher salt
7. 1/2 tsp freshly ground black pepper
8. 1 1/2 cups good mild olive oil
9. 1/2 cup freshly grated parmesan cheese

For Croutons:

1. French loaf
2. Olive oil
3. Granulated garlic
4. Salt and Pepper

Preparation

Preheat the oven to 400°. 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. Coat French loaf squares with olive oil and sprinkle with garlic, salt, and pepper.

Cut the pancetta into 1/2 inch cubes and cook it in a skillet over medium-low heat for 10 to 15 minutes.

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 egg yolks, mustard, garlic, anchovies, lemon juice, salt, and pepper into the salad bowl. Slowly pour the olive oil while whisking. Add the grated parmesan cheese. Serve with croutons.