Grilled Romaine w/ crispy pancetta, leeks, & gorgonzola
Recipe Note: Easy
Inspired by Flour & Wine, serves 4 (hearty side dish)
2 romaine hearts - cut in half lengthwise keeping the root intact
olive oil - for brushing
s & p
4 slices of pancetta - finely diced
1 TBS butter
1 leek - trimmed and thinly chopped
3 TBS olive oil
6 TBS balsamic vinegar
1 tsp dijon mustard
1 tsp of sugar
good gorgonzola cheese - crumbled (to taste)
Prepare grill. Lightly brush the romaine (cut-side) with olive oil. Season with s & p. Grill cut side down for ~4 minutes or until (just) slightly charred. Remove and set aside.
In a medium sized skillet add the pancetta and cook over medium heat. Cook until crispy ~5-7 minutes (stir occasionally). Once the pancetta is cooked use a slotted spoon to remove it onto a plate with a paper napkin. Reserve 1 TBS of the fat in the pan.
Heat the same pan with the reserved pancetta fat over medium heat and add the leeks and cook until tender ~4 minutes (stir occasionally). Season with s & p. Remove from pan and set aside.
To make the dressing use an old jam jar or tupperware container. Add the balsamic, olive oil, dijon mustard, sugar, and season with salt and pepper. Place lid on tightly and shake until emulsified.
To assemble the salad place the romaine on each individual plate; garnish with pancetta, leeks, gorgonzola, and finally drizzle with the balsamic dressing.