Healthy Caesar
I saw a chef grilling a lettuce one day and when I tasted it, it tasted so good and different, so I thought I had to try it!
SERVES
6 as a side salad
INGREDIENTS
400g cherry tomatoes
1 tbsp balsamic vinegar
1/2 tsp coconut sugar
6-8 baby gem lettuces (about 1 per person, depending on size)
olive oil
125g smoked pancetta
50g coarsely grated Parmesan
For the Dressing
2 cloves garlic, grated finely
1 oz parm grated
1 anchovy, minced
2 tsp Dijon
1/2 tsp Worchesterchire sauce
zest and juice of 1 lemon
1/2 tsp black pepper
1/4 c low fat Greek yogurt
For the pangrattato
250g butter
1 x 50g tin anchovy fillets
1 clove of garlic
200g crusty paleo bread
For the anchovy pangrattato, preheat the oven to 150C/gas mark 2. Clarify the butter by melting it gently in the microwave (or a pan) and letting it settle and separate.
Spoon the crust off the top to find the clear liquid clarified butter.
Tip the anchovies, the clove of garlic, the clarified butter and the bread into a food processor and blitz to breadcrumbs.
Spread on to a baking sheet and bake until golden, about 25 minutes. Season with salt and pepper and set aside.
Turn the oven down to 120C/gas mark 4. Cut the tomatoes in half laterally and lay them on a baking sheet, face up.
Sprinkle with the balsamic vinegar and sugar and roast for two hours.
Heat your griddle pan until it is smoking hot.
Carefully slice the brown tip off each baby gem lettuce, keeping the heart so they retain their shape, and cut in half lengthways.
Brush with olive oil and place on the griddle for a minute or so until charred with black stripes.
Briefly turn over. If your gems are bigger, cut them into quarters lengthways and char all three sides.
Sprinkle generously with salt.
Dice and fry your pancetta or, just before eating, cook the slices whole until crisp at 180C for 5-6 minutes.
Assemble the baby gems on a plate with the pancetta, sprinkle with grated Parmesan and dot the tomatoes around. Sprinkle with the pangrattato and drizzle with dressing.
