Two-Bite Caesar Salads

By KeyIngredient

Ingredients

• Dressing:
• 24 thin slices pancetta
• 3 cups shredded romaine
• 1/2 cup croutons
• Parmesan cheese, grated
• 1 small clove garlic, peeled
• 1/2 small anchovy fillet
• 1 egg yolk
• 4 tsp lemon juice
• 1 tsp capers
• 1/2 tsp salt
• pepper
• 1/3 cup olive oil

Details

Servings 12

Preparation

Step 1

Preheat oven to 375F. Turn a muffin tin upside down and place it on a baking sheet. Drape 2 slices of pancetta over each muffin cup, overlapping to create a little cup. Bake 8 to 12 minutes or until crisped and golden. Carefully transfer to a rack to cool completely.

In a food processor, process the garlic and anchovy until minced. Add egg yolk, lemon juice, capers, salt and pepper and process again. With the food processor running, slowly drizzle in olive oil until dressing is emulsified.

Just before serving, toss romaine with some dressing. Save any remaining dressing for another use. Divide salad among pancetta cups. Gently crumble croutons using a rolling pin and sprinkle overtop along with some grated Parmesan cheese. Makes 12 servings.