2 tablespoons olive oil
2 garlic cloves, thickly sliced
1/2 cup chopped onion
1/2 cup diced pancetta or bacon
2/3 cup crumbled Gorgonzola cheese
1/4 teaspoon black pepper
4 tablespoons sherry vinegar or red wine vinegar

2 hearts of romaine lettuce, cut into 2 inch pieces
1 cup crouton


1. Heat the oil in a medium saute pan set on medium-high heat until sizzling, about 2 minutes. Add the garlic, onion, and pancetta and cook until the pancetta is crispy-brown, about 7 minutes. Transfer to a food processor or blender and process until coarsely chopped. Add 1/3 cup f the cheese, the pepper and vinegar and process until smooth.

2. Put the romaine into a large salad bowl, pour the dressing over and mix well. Add the croutons and toss again. Serve.

If you like Caesar salad, you will enjoy Nick Stellino's pancetta dressing. Bacon like pancetta is pan fried and then ground with pungent Gorgonzola cheese, creating a creamy dressing.

Romaine Salad with Pancetta and Gorgonzola Dressing
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