Servings: 4

INGREDIENTS

Salad
• 1/2 cup pancetta, sliced into ½ inch thick cubes
• 1 pint of cherry tomatoes, coated with Spectrum® Organic Mediterranean Olive Oil
• Hain Pure Foods® Sea Salt and freshly cracked black pepper
• 4 hearts of Romaine, cut into 1½ inch slices
• ½ cup freshly grated parmesan cheese

Dressing
• 1 large egg yolk
• 2 teaspoons of grainy Dijon mustard
• 4-6 anchovy fillets (optional)
• 2 large garlic cloves minced
• ¼ cup plus 2 tablespoons of fresh lemon juice
• ¼ teaspoon of kosher salt
• Freshly cracked black pepper
• 1 cup of Spectrum® Organic Mediterranean Olive Oil
• ½ cup freshly grated parmesan cheese

DIRECTIONS

1. Preheat oven 400°F.
2. Place pancetta and tomatoes on a baking sheet and sprinkle tomatoes with salt and pepper.
3. Roast in oven for 15 to 20 minutes, or until pancetta is brown and crispy.
4. Remove and drain pancetta on a paper towel.
5. Place egg yolk, garlic, mustard, anchovies, ¼ cup lemon juice, salt and pepper into a food processor and process until smooth.
6. With the food processor on low / slow speed, slowly add the oil in a slow stream and process until ingredients have emulsified.
7. Pulse in ½ cup parmesan cheese. Adjust seasoning to taste.
8. In a large bowl toss lettuce with enough dressing to coat leaves well, add remaining cheese and lemon juice.
9. Divide between four salad plates, sprinkle with pancetta and tomatoes.