Caesar salad with pancetta
Indulge in the classic flavors of Caesar salad elevated with crispy pancetta, tangy dressing, and a touch of parmesan cheese. Culinary perfection awaits!
Ingredients:
- juice of 1/2 a lime
- 1 yolk from a lightly boiled egg (coddled for a minute or two in boiling water)
- 2 Garlic cloves crushed fine
- 3 Anchovy fillets, chopped small
- Black pepper
- 5 tablespoons extra virgin olive oil
- 4 tablespoons finely grated Parmigiano
- Salt
- 1 Romaine lettuce head, cleaned and torn into bite-sized pieces
- 3 thick slices pancetta, cooked till crispy
- 1 slice sourdough bread, torn into 3/4-inch chunks
- 1 Garlic clove, peeled, kept whole
Instructions:
- Mix the lime juice with the softly boiled egg yolk in a bowl.
- Include the minced garlic.
- Incorporate the finely diced anchovies.
- Sprinkle some black pepper.
- Slowly blend in the oil.
- Throw in the Parmigiano cheese.
- Sample the mixture. If it lacks salt, add some now.
- Combine the Romaine lettuce in the bowl and mix thoroughly using your hands.
- Savor the flavors with your fingers.
- Using the same pan that was used to crisp the pancetta, toast the torn pieces of sourdough over medium heat. Once they turn crispy, lightly rub each piece with the whole garlic clove. Add to the salad.
- Top with crispy pancetta bits.
- Serve alongside a chilled, fruity white wine.
Summary:
- Calories: 1681 kcal
- Fat: 120 g
- Protein: 57 g
- Carbs: 103 g
- Potassium: 2130 mg
- Magnesium: 180 mg