CAESAR SALAD WITH SPICY PANCETTA AND CORNBREAD CROUTONS

Caesar Salad with Spicy Pancetta and Cornbread Croutons image

Provided by Alex Guarnaschelli

Categories side-dish

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 22

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1 1/4 cups coarsely ground cornmeal
3/4 cup all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
1 teaspoon kosher salt
1/2 teaspoon baking soda
1 cup buttermilk
1/3 cup whole milk
2 large eggs, lightly beaten
8 tablespoons unsalted butter, melted, plus 1 tablespoon for greasing the pan
1 1/2 tablespoons Dijon mustard
2 large cloves garlic, grated
Kosher salt and coarsely ground black pepper
1/2 cup lemon juice
1 tablespoon caper juice
2/3 cup olive oil
1/3 cup canola oil
3 anchovy fillets, finely chopped, plus 1/2 teaspoon anchovy oil, optional
Parmesan, for grating
3 heads romaine, outer leaves discarded, washed, dried and cut into 1-inch pieces
16 to 20 thin slices pancetta, cooked crispy like bacon
1/2 teaspoon cayenne pepper

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.