Little Gem Salad with Pancetta and Parmesan Polenta Croutons

cuisine American
difficulty Simple
season Spring
serves 4 to 6

Ingredients

4 heads little gem lettuce, washed, spun dry and cut into bite size pieces 4 ounces pancetta, minced 1 pound prepared polenta Olive oil Parmesan cheese 12 cherry tomatoes, sliced into quarters 5 anchovy filets, mashed with a mortar and pestle 3 drops Worcestershire sauce 1 1/2 teaspoons1 1/2 teaspoons kosher salt 1/4 teaspoon1/4 teaspoon dry mustard 1/2 teaspoon1/2 teaspoon freshly ground black pepper 3 tablespoons3 tablespoons red wine vinegar 2 tablespoons2 tablespoons Greek yogurt

Directions

  1. Preheat the oven to 400 degrees F.
  2. Add the pancetta to a 10” FRY PAN and cook over medium heat, stirring occasionally, until it is crisp. Drain on a paper towel.
  3. Square off the sides and ends the polenta log and cut it into 1/2” cubes. Toss cubes in a bowl with just enough olive oil to lightly coat. Sprinkle lightly with coarse sea salt. Lightly oil a HALF SHEET BAKING PAN, arrange the cubes so that they do not touch and bake for 20 or until golden and crisp on the outside. Remove from the oven, finely grate parmesan over the croutons and let cool before adding to the salad.
  4. In a small glass bowl, grate garlic clove. Whisk in the mashed anchovies, Worcestershire sauce, salt, dry mustard, pepper, red wine vinegar, and yogurt. Slowly whisk in 6 tablespoons olive oil into the dressing until it emulsifies.
  5. In a LARGE WOODEN BOWL, toss the greens with enough dressing to lightly coat the leaves. Finely grate the cheese over the greens and toss again.
  6. Divide the greens among 4 plates, add dot with the tomatoes, parmesan croutons, and pancetta. Sprinkle with a dust of finely grated Parmesan and serve immediately.