Serves6
- Active time:20 min
- Start to finish:40 min
October 2009
Grilling changes romaine into what is arguably a new salad green. The lightly charred, wilted leaves are satiny and succulent, better able to stand up to bold elements: crisp pancetta and a rich, robust dressing. Serve it alongside a light fish or chicken dish—or, if you want to go for broke—steak.
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6
(1/4-inch-thick) slices pancetta
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3
flat anchovy fillets
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2
tablespoons
mayonnaise
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1 1/2
tablespoon
crumbled blue cheese
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2
teaspoons
chopped garlic
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2
teaspoons
sugar
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1
teaspoon
Dijon mustard
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1
teaspoon
soy sauce
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1/4
cup
vegetable oil plus additional for brushing
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1/4
cup
fresh lemon juice
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2
teaspoons
grated Asiago cheese plus 1/4 cup shavings (preferably made with a Y-shaped vegetable peeler), divided
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3
hearts of romaine, halved lengthwise
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Preheat oven to 350°F with rack in middle.
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Bake pancetta in 1 layer in a 4-sided sheet pan, turning occasionally, until crisp, about 30 minutes.
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Meanwhile, prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas); see “
Grilling Procedure.”
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Purée anchovies, mayonnaise, blue cheese, garlic, sugar, mustard, soy sauce, and 1/2 tsp pepper in a food processor. With motor running, add oil in a slow stream, blending until combined. Transfer to a small bowl and whisk in lemon juice, grated Asiago, and salt to taste.
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Lightly brush romaine with oil and season with 1/4 tsp each of salt and pepper. Grill, turning occasionally, until slightly wilted and browned in spots, 3 to 5 minutes.
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Serve romaine drizzled with dressing and sprinkled with crumbled pancetta and shaved Asiago.
cooks’ note: Romaine can be cooked in an oiled hot grill pan over medium heat.
