Grilled Romaine Salad with Crispy Pancetta and Parmesan

For the salad

• 1 tablespoon grapeseed oil
• 1/2 pound pancetta, medium dice
• 2 romaine hearts, halved lengthwise
• 2 tablespoons garlic grapeseed oil
• 1/2 pint grape or cherry tomatoes, halved

For the salad

• 1 small clove garlic, minced
• 2 tablespoons lemon juice, freshly squeezed
• 1/2 teaspoon anchovy paste
• 1 teaspoon Worcestershire sauce
• 1 tablespoon Dijon mustard
• 1/3 cup extra virgin olive oil
• Salt and pepper to taste
• 1/2 cup Parmesan cheese, shaved

1. 1

   Heat a grill pan over medium heat.

2. 2

   Heat a sauté pan over medium-low heat, and add the grapeseed oil. Add the pancetta, and cook, stirring occasionally, until crispy. Using a slotted spoon, remove the crispy pancetta from the pan, and drain on a paper towel-lined plate. Set aside.

3. 3

   Brush both sides of the romaine lettuce with the garlic grapeseed oil, and season with salt and pepper to taste.

4. 4

   Grill the romaine until the leaves are wilted, turning so they are slightly charred on all sides, about 3 minutes total.

5. 5

   Cut the grilled romaine into bite-size pieces, and place in a salad bowl with the tomatoes.

6. 6

   For the dressing, whisk together the garlic, lemon juice, anchovy paste, Worcestershire sauce and Dijon mustard. Slowly drizzle in the olive oil, while whisking rapidly to create a temporary emulsion. Season to taste with salt and pepper. Set aside.

7. 7

   Toss the salad with just enough dressing to coat. Transfer the salad to a large platter, and top with the crispy pancetta and shaved parmesan.