So… this is one of the best salads ever. I’m just saying.
Crunchy romaine, flavorful pancetta, sweet cherry tomatoes… it’s got a lot going for it, and it’s quick and easy, too.
So, internets, how have you been? I’ve been peachy. It’s been a balmy 95 degrees here in Austin, and I am enjoying it immensely. We’re trying to decide whether we can swing a trip to New England in October, just a long weekend, to see the leaves. I feel so lost without the seasons sometimes… I figure if I can spend just a few days in a real autumn environment each year, I’ll be okay. Maybe doing that will stifle my thoughts of moving away again, finding our place in the world, where the seasons change and the forests are tall and the ocean isn’t far. Austin is great, but it’s so deep in the heart of Texas that traveling to any other state means at least an 8 hour drive. I’m not the best road-tripper… I think it would be better if the entire first day of the road trip wasn’t JUST TEXAS. :)
Okay, on to that salad recipe.
Romaine with Pancetta and Cherry Tomatoes
- 4 ounces pancetta, thinly sliced
- 1/2 a red onion, thinly sliced
- 1 head Romaine lettuce, washed and torn
- 1/3 cup pine nuts, toasted
- 1 pint cherry tomatoes, halved
Cook the pancetta in a skillet over medium-high heat until it’s nice and crispy. Use a slotted spoon to transfer the pancetta to a plate lined with paper towels. In the same skillet, with the drippings from the pancetta, cook the onion over medium heat until it’s soft and caramelized. Toss the pancetta, onion, pine nuts and cherry tomatoes with the Romaine and serve.
Makes 4 servings.
Source: Mark Bittman.