Featured Recipe
Iceberg Caesar Salad Remix
By Kate
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A riff on classic Caesar with iceberg lettuce swapped for romaine, pancetta replaces bacon, and olive oil blends into the dressing. Homemade croutons get tossed in garlic butter, crisped till golden with audible crackles. Anchovy paste and Dijon blend with lemon juice and finely grated pecorino to build the vinaigrette’s backbone. Emulsify with a raw egg yolk, whisking in oil slowly till thick, creamy. Tossed with wedges of lettuce, toasted cubes, pancetta shards, and sharp, salty shavings for texture contrast. Timing relies on bread color and dressing sheen, not clocks—listen and look close.
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Prep:
20 min
Cook:
12 min
Total:
32 min
Serves:
4 servings
salad
Italian
pasta
Introduction
Skip the limp iceberg chunks drowning in heavy dressing. Swap for Romaine quarters that hold up under vinaigrette weight–leaf edges crisp, stems juicy and firm. Croutons not just stale bread tossed and baked but cubes fried slow in garlic butter till golden and audibly crackling—aroma fleshed out with nutty butter notes, garlic sweetness emerges without bitterness. Dressing emulsifies slowly, oil trickled in with patience. Anchovy paste and pecorino punch salty, umami notes; lemon and mustard bring sharp balance. Pancetta’s crunch and smoky allure replaces traditional bacon, offering a richer profile and texture clash you don’t want to skip. Timing here isn’t strict–it’s about color, sound, viscosity, tactility. A salad born of basics done properly, with smart twists.
Ingredients
Croutons
- 3 cups (roughly 750 ml) stale country bread, cut in 1-inch cubes
- 30 ml (2 tablespoons) unsalted butter
- 2 cloves garlic, smashed
- Salt and freshly ground black pepper
- 100 ml (just under ½ cup) finely grated Pecorino Romano
- 25 ml (1 ½ tablespoons) fresh lemon juice
- 15 ml (1 tablespoon) Dijon mustard
- 15 ml (1 tablespoon) anchovy paste
- 2 finely minced garlic cloves
- 1 egg yolk
- 200 ml (a bit less than 1 cup) extra virgin olive oil
- 1 head Romaine lettuce, quartered
- 8 slices pancetta, crisped and broken into chunks
- 100 ml (about ½ cup) shavings of Pecorino Romano
Dressing
Garnish
About the ingredients
Bread matters here–dense rustic or country loaf preferred over soft sandwich bread. Will deliver a crunch that resists sogginess longer. Butter coats croutons, adding richness and browning flavor unavailable if bread just toasted dryly. Garlic whole during sauté infuses without burning; remove when browned. Anchovy paste easier to blend than fillets, distributes saltiness evenly throughout dressing without clumps. Pecorino Romano swaps parmesan for sharper, saltier punch; if allergic, can use finely grated Grana Padano but flavors updated. Pancetta in place of bacon brings balanced smoke and less greasy crisp. Olive oil in dressing steadies emulsification, richer mouthfeel than canola. Egg yolk binding agent critical; use freshest eggs to avoid off-flavors or swap with mayonnaise in a pinch.
Method
Croutons
- Melt butter over medium heat in a heavy pan. Add garlic cloves whole to infuse the butter, tossing cubes in right away. Spread them evenly to crisp. Listen for crackling—golden spots about 6-8 minutes. Toss occasionally to brown all sides but watch, bread burns quickly, so stir gently and lower heat if needed. Garlic in butter adds depth but remove before assembling if it starts burning. Season with salt and pepper after removing garlic. Set aside to cool; residual heat keeps them crunchy.
- In a mixing bowl, whisk egg yolk with mustard, anchovy paste, and lemon juice until combined and slightly thickened. Add minced garlic and grated Pecorino, stir well to integrate flavors before oil. Drizzle oil slowly in a thin stream, whisking vigorously to emulsify the dressing, building thick, creamy body. Patience key here; pouring oil too fast leads to broken dressing. Adjust thickness with a few drops cold water if too thick. Season with freshly ground pepper — salt often unnecessary due to cheese and anchovies.
- Place lettuce quarters on plates flat side down to create sturdy base. Spoon dressing over each quarter sparingly: better to add more later than to drown leaves. Scatter croutons evenly, drop pancetta chunks for salty richness and crunch contrast. Top with Pecorino shavings for sharp finish, letting them melt slightly on warm pancetta. Serve immediately to avoid wilted lettuce or soggy croutons.
- Croutons hold best if toasted day before; bread choice impacts every bite — country loaves with dense crumb yield better crunch than white sandwich bread. Pancetta offers nuttier flavor than bacon but if unavailable, opt for thick-cut smoked bacon as fallback — cook until just crisp, not brittle. Anchovy paste pastes easier than fillets, ensures even flavor dispersion. Egg yolk here is raw — can substitute with mayonnaise if raw eggs are a concern, but expect slight flavor and texture differences. Overall, watch textures: crunchy croutons, crisp lettuce, soft cheese shavings balanced in salty, tangy dressing—a play of contrasts that’s key.
Dressing
Assembly
Notes
Technique Tips
Heat butter on medium then lower as cubes crisping to avoid scorching. The sound of popping cubes signals Maillard reaction kicking in, watch that browning edges are deep golden, not dark. Garlic infuses butter but remove if it darkens too much to prevent bitterness spreading. Emulsification in dressing demands slow, steady oil addition—too fast breaks sauce, becomes oily. Whisk constantly, scrape bowl edges for full integration. Cheese added early melts slightly into wet ingredients, helps body and flavor. Arranging lettuce quarters face down keeps them stable, prevents tipping once dressed. Add dress sparingly to prevent wilt; you can always add more. Pancetta chunks add textural counterpoint and umami punch. Cheese shavings not grated powder—thin curls melt gently on pancetta warmth, tweak visual appeal and flavor layering. Serve fast, lettuce must stay crisp. Familiar with mishaps here? If croutons soggy, bake longer or fry again briefly; dressing too thin, whisk in more oil or a pinch salt to tighten. Egg allergy? Mayonnaise swap, but subtle shift in texture.
Chef's Notes
- 💡 Croutons bring crunch over age. Dense bread preferred; stale bread works best. Adjust crouton size for even texture. Fry slowly; listen to that crackle.
- 💡 Dress less first. Start light to avoid soggy leaves. Experiment with oil pour. Whisk until thick, keep adding for creamy results. Patience is key.
- 💡 Temperature matters. Serving fresh; avoid limp lettuce. Room temperature croutons hold crunch longer. Check texture; if sogginess creeps in, quick toast fixes it.
- 💡 Substitute pancetta with thick-cut bacon if needed. Cook bacon just right, strips not overly crisp. Flavor still bold, but with a smoke twist. Balance textures.
- 💡 Easier emulsification? Use mayonnaise if raw yolk concerns you. Dress holds but flavor shifts subtle. Adjust seasoning with care, check saltiness level.
