Griddled Romaine Salad

Griddled Romaine Salad

Author

Matt Hussey

Prep Time

10 minutes

Cook Time

15 minutes

Servings

6-8

Ingredients

• 2 egg yolks
• 1 tsp Dijon mustard
• Juice of 1 lemon
• 1 large garlic clove (or 2 small)
• 1 tbsp Worcestershire sauce (anchovy optional)
• 2 tbsp olive oil
• 1 tsp black pepper
• 2–3 tbsp grated Parmesan cheese
• 2 sub rolls, cubed
• 1 tbsp olive oil
• 1 tsp salt
• ¼ lb pancetta (or bacon), chopped
• 1 tbsp garlic paste
• 2 heads romaine lettuce, halved
• ½ tsp salt

Directions

1. In a blender or food processor, combine the egg yolks, Dijon mustard, lemon juice, garlic, Worcestershire sauce, olive oil, black pepper, and Parmesan cheese. Blend until smooth. Set aside.
2. Heat 1 tablespoon of olive oil on a griddle. Add the cubed sub rolls and toast for 3–5 minutes until golden and crisp.
3. On the same griddle or a separate pan, cook the chopped pancetta (or bacon) until crispy. Leave the rendered fat on the pan.
4. Add the toasted croutons back into the pan with the pancetta fat. Mix well to coat.
5. Stir in the garlic paste with the croutons and pancetta, tossing until evenly coated. Remove from heat and set aside.
6. Drizzle a little oil on the griddle and sprinkle with ½ teaspoon salt. Grill the halved romaine heads cut-side down for 2–3 minutes per side until lightly charred.
7. Place the grilled romaine on a serving platter. Top with the crouton and pancetta mixture. Drizzle generously with the dressing.