Romana Recipe

Prepare romaine

Trim the romaine hearts: remove any loose outer leaves, halve each head lengthwise through the core so you have 6 halved hearts. Leave cores intact to hold leaves together.

Prep onion

Peel the red onion and cut into 1/2-inch (1.3 cm) thick rings. Separate into whole rings or half-rings so pieces will char evenly.

Cook pancetta

Place a large skillet over medium heat. Add the diced pancetta (no additional oil). Cook, stirring occasionally, until the fat renders and the pancetta is crisp and golden, about 6–8 minutes. Use a slotted spoon to transfer pancetta to a paper-towel-lined plate, reserving 1–2 tablespoons of rendered fat in the skillet. Keep warm.

Oil romaine and onions

Brush both cut sides of romaine halves and both sides of the onion rings with 2 tablespoons olive oil. Sprinkle coarse salt and freshly ground black pepper over the cut surfaces.

Grill or char

Preheat a grill or grill pan to medium-high (about 400°F / 200°C). Place romaine cut-side down and onion rings on the hot surface. Grill until charred and slightly wilted, 2–3 minutes per side for romaine and 2–4 minutes per side for onion rings, turning once. Transfer to a platter.

Assemble salad

Scatter the crisp pancetta over the grilled romaine and onions. Crumble the feta evenly over the salad. Use lemon wedges for guests to squeeze if desired.

Make the vinaigrette: In a small bowl or jar combine 3 tablespoons fresh lemon juice, 1 tablespoon white wine vinegar, 1 teaspoon Dijon mustard, and 1 teaspoon honey. Whisk or shake to combine. While whisking, slowly stream in 5 tablespoons extra-virgin olive oil until the dressing emulsifies. Season with 1 teaspoon salt and 1 teaspoon freshly ground black pepper; taste and adjust acidity or sweetness as needed.

Dress the salad: Drizzle about half the vinaigrette over the warm grilled romaine, onions and pancetta so the leaves absorb some dressing. Reserve remaining vinaigrette to pass at the table. Gently toss or serve composed with vinaigrette spooned over each portion.