Caesar salad with baby cos

Elevate lovely lettuce leaves from standard salads and bring them to life with this delicious dish.

Recipe «Caesar salad with baby cos» presented in category Recipes / Fish, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 1 small baguette, very thinly sliced, 2 tbsp olive oil, 6 slices Primo Gourmet Selection Pancetta, 4 baby cos lettuce, cut into wedges, Shaved parmesan, to serve , 6 anchovy fillets, finely chopped, 1 garlic clove, crushed, 2 tsp Dijon mustard , 2 tbsp lemon juice, 1 egg yolk, 2/3 cup light olive oil.

Ingredients:

• 1 small baguette, very thinly sliced 
• 2 tbsp olive oil 
• 6 slices Primo Gourmet Selection Pancetta 
• 4 baby cos lettuce, cut into wedges 
• Shaved parmesan, to serve 
• 6 anchovy fillets, finely chopped 
• 1 garlic clove, crushed 
• 2 tsp Dijon mustard 
• 2 tbsp lemon juice 
• 1 egg yolk 
• 2/3 cup light olive oil 

Instructions

1. To make the dressing, place anchovy, garlic, mustard, lemon juice and egg yolk in the bowl of a food processor; process until well combined. With motor running, add the oil in a thin, steady stream until mixture is thick and pale. Taste and season.
2. Preheat oven to 180°C. Place the bread slices on an oven tray. Drizzle with oil. Bake in oven, turning occasionally, for 5-7 minutes or until lightly golden and crisp.
3. Place the pancetta on an oven tray and bake in oven, turning occasionally, for 5 minutes or until crisp. Remove from oven and set aside to cool completely.
4. Arrange lettuce, baguette crisps, pancetta and parmesan on serving plates. Drizzle with dressing; serve immediately.