Charred Romaine Recipe

Preparation Steps

1. 1

   Prepare the Pancetta

   In a skillet over medium heat, cook the pancetta until crispy. Remove and drain on paper towels.

2. 2

   Char the Romaine

   Cut the romaine heads in half lengthwise. Brush the cut sides with olive oil, sprinkle with salt and pepper, then place on a hot grill or grill pan, cut side down. Grill for about 3-4 minutes until charred.

3. 3

   Make the Anchovy Dressing

   In a small bowl, combine finely chopped anchovy fillets with lemon juice and a drizzle of olive oil. Mix well.

4. 4

   Assemble the Salad

   On a serving platter, place the charred romaine halves. Top with crispy pancetta, dollops of tomato confit, and drizzle with the anchovy dressing. Shave parmesan over the top.

5. 5

   Serve

   Serve with crostini on the side and an extra wedge of lemon for squeezing.