SERVES:
2
INGREDIENTS:
1/2 cup diced pancetta (see hints)
four 3/4-inch thick slices country bread (like baguette or ciabatta)
olive oil as needed (approx. 6 Tbs throughout processe)
one large hearts of Romaine, cut in half lengthwize
2 large eggs (or 4 if you like)
1 small clove garlic, minced
2 - 3 Tbs lemon juice
grated Parmesan cheese for garnish
crack of black pepper to finish (optional)
PROCEDURE:
Get started by crisping up a scant 1/2 cup diced pancetta in a medium hot cast iron skillet or large heavy bottomed nonstick pan.
Dice a small clove of garlic and grate a little handful of Parmesan cheese, cut four 3/4-inch thick slices of a small loaf of country bread and cut one large heart of Romaine lettuce in half lengthwise.
Once the pancetta has crisped up, scoop it out of the skillet onto a plate.
Add a few Tbs of olive oil to the rendered pancetta fat and saute the sliced bread to crisp up and brown up on both sides.
Remove the bread and add the Romaine lettuce cut sides down and let that brown up a bit on the first side, then flip it over so that it warms through and wilts through.
Then start assembling the salads by placing the lettuce on top of a couple of toast on a plate.
Add a little more olive oil and cook 1 - 2 eggs per salad, according to how you like them, and then place those on top of the salads.
Turn the heat off on the skillet and let it cool down a bit. Add another good splash of olive oil and saute the minced clove of garlic for about 30 seconds.
Then carefully squeeze a Tbs of two of lemon juice into that, spoon it over the top of the salads and finish with the crispy pancetta, grated Parmesan cheese and an optional crack of black pepper.
HINTS:
Pancetta is basically unsmoked Italian style bacon. Substitute regular bacon if you like.
The olive oil will splatter a bit when you add the lemon juice... that's why it's good if you can let the skillet cool down a bit before adding the garlic, olive oil and lemon juice.