CAESAR SALAD WITH SPICY PANCETTA AND CORNBREAD CROUTONS
This recipe marks the first time I remember making something and feeling the essence of timing in cooking: the buttered dish, the preheated oven and the melted butter cooling slightly while I gathered and blended all the other ingredients. SO satisfying.
Provided by Alex Guarnaschelli
Categories side-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 22
Steps:
- For the cornbread: Preheat the oven to 400 degrees F.
- Whisk together the cornmeal, flour, sugar, baking powder, salt and baking soda in a large bowl. Whisk in the buttermilk, milk and eggs. Whisk in the melted butter.
- Coat the sides and bottom of a 9-inch skillet with the remaining butter. Pour the batter into the skillet and bake until the center is firm and a cake tester or toothpick inserted in the center comes out clean, 20 to 25 minutes. Let cool. Cut half of the cornbread into cubes. (Devour the other half with butter and jam.)
- For the dressing: Combine the mustard, garlic, a pinch salt and about 1 teaspoon coarsely ground pepper in a food processor. Pulse to blend. With the machine running, pour the lemon juice and caper juice into the mix. Slowly pour in the olive oil and then the canola oil. Transfer the dressing to a bowl. Taste for seasoning. Too lemony? Add more oil. Too oily, add more lemon. Stir in the anchovies, anchovy oil and a few tablespoons grated Parmesan. Refrigerate. (See Cook's Note.)
- For the salad: Preheat the oven to 375 degrees F.
- Spread the cornbread cubes on a baking sheet and bake until browned and toasty, 10 to 12 minutes.
- Add about three quarters of the dressing to a large bowl and toss the romaine with the dressing. Grate some Parmesan over the leaves. Use a tea strainer or sifter to sprinkle the pancetta with an even, light layer of the cayenne. Top with salad with the pancetta and warm cornbread croutons and serve immediately.
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Ernesto Flores
[email protected]I can't wait to make this salad again!
Bahman Souli
[email protected]This salad is perfect for a summer picnic or potluck.
Janet Melendez
[email protected]I would love to try this salad with grilled salmon instead of chicken.
Lokmaya Sunuwar
[email protected]This salad is a great way to use up leftover chicken or shrimp.
Odion Anthony
[email protected]The dressing is a bit too heavy for my taste, but the salad is still good.
Opul Nginya
[email protected]I'm not a huge fan of the cornbread croutons, but the rest of the salad is delicious.
Nancy Nanjala
[email protected]I made a few substitutions to the recipe - I used Greek yogurt instead of mayonnaise in the dressing, and I added some chopped avocado to the salad. It turned out great!
Romana Ali
[email protected]This salad is a bit time-consuming to make, but it's worth the effort. The flavors are amazing!
afsana jarin
[email protected]I would definitely recommend this salad to anyone who loves Caesar salad or is looking for a new and exciting salad recipe.
Haymish Moxey
[email protected]The cornbread croutons are a great addition to the salad. They're crispy and flavorful, and they add a nice crunch.
Jerry Heeralal
[email protected]The spicy pancetta adds a nice kick to the salad, but it's not overpowering.
Beatrice Berry
[email protected]I'm not usually a fan of Caesar salad, but this recipe changed my mind. It's so flavorful and satisfying.
Prakash Limbu
[email protected]I made this salad for a party and it was a huge hit! Everyone loved the unique flavors and textures.
Leonard
[email protected]The dressing is creamy and rich, with just the right amount of tanginess.
Raja Adnan
[email protected]This is an interesting take on a classic Caesar salad - and it's absolutely delicious! I especially love the spicy pancetta and cornbread croutons.