Charred Romaine Recipe
pancetta, pickled carrot, cherry tomato, cottonwood cheddar, buttermilk dill dressing
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Ingredients
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Salad Ingredients
Method
Preparation Instructions
- 1
Prepare the Pickled Carrots
In a small bowl, combine julienned carrots with vinegar, sugar, and salt. Let sit for at least 30 minutes.
- 2
Cook the Pancetta
In a skillet over medium heat, cook the pancetta until crispy. Remove and drain on paper towels.
- 3
Char the Romaine
Preheat a grill or grill pan over medium-high heat. Halve the romaine heads lengthwise and place cut side down on the grill. Char for 2-3 minutes until grill marks appear.
- 4
Assemble the Salad
On a serving platter, place the charred romaine halves. Top with crispy pancetta, pickled carrots, halved cherry tomatoes, and grated cheddar cheese.
- 5
Prepare the Dressing
In a bowl, combine buttermilk, dill, mayonnaise, garlic powder, salt, and pepper. Whisk until smooth.
- 6
Serve
Drizzle the buttermilk dill dressing over the salad and serve immediately.
