This is a lightened and eggless variation of one of my favorite Caesar salads from Ina Garten. I love Ina’s Caesar salad for entertaining. It’s great with home made croutons. We had Italian night last Sunday and I wanted to make this salad but was looking for something lighter and without the raw egg. I decided to take my favorite elements from her salad (the cherry tomatoes and crispy pancetta) and pair it with a Caesar dressing I found on Cooking Light.
I will admit that the dressing definitely doesn’t live up to Ina’s but it’s very easy and much lighter. I prefer to make my own dressings and I think it adds so much to a salad. And when it’s this easy…you really don’t have an excuse not to!
FOR THE SALAD
1-2 heads romaine lettuce (depending on size)
1/4 pound pancetta, sliced to a similar thickness to bacon
1/2 cup cherry tomatoes, cut in half
Freshly ground pepper
FOR THE DRESSING
1/3 cup plain fat-free yogurt
2 tablespoons fresh lemon juice
1 tablespoon olive oil
2 teaspoons red wine vinegar
2 teaspoons Worcestershire sauce
1 teaspoon anchovy paste
1 teaspoon Dijon mustard
1/2 teaspoon freshly ground pepper
1 garlic clove, minced
Cut pancetta into cubes. Place in a skillet over medium-high heat and cook for about 10-15 minutes, until browned and crispy. Remove from pan and drain on paper towels.
Wash lettuce well and dry in a salad spinner. Cut into 1 1/2 inch slices. Place in a large bowl.
Whisk together dressing ingredients. Pour over salad greens and toss to coat. Top with tomatoes and pancetta. Season with salt and pepper and serve.
Yield: 4 servings