Update my dinner status, I'm making this tonight.
Servings: 6 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
-- DO AHEAD --
-- DRESSING --
Preparation
Preheat the oven to 400 degrees.
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 5o 20 minutes, until soft.
Wash the lettuce leaves carefully and dry thoroughly.
Stack the leaves on a cutting board and cut them crosswise into 1 1/2-inch thick slices. Place them in a large mixing bowl.
For the dressing, place the egg yolk, 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) and process until thick.
Add 1/2 cup grated Parmesan cheese and pulse three times.
Toss the lettuce with enough dressing to moisten well. Add 1 cup grated Parmesan and toss.
Divide the lettuce amongh 6 to 8 plates and sprinkly with the pancetta and roasted tomatoes.
