Pancetta Caesar salad

Name: Pancetta Caesar salad
Cook time: 20 min
Yield: 4
Cuisine: Tijuana, Mexico

with dukkah spiced tomatoes

Ready in around 20 mins

RECIPE FACT:

Caesar salad was invented in the early 1920s by Caesar Cardini, an Italian chef who owned a restaurant in Tijuana, Mexico

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

1. TO PREPARE THE VEGETABLES:
Trim the root off each baby cos and discard any damaged leaves. Gently separate the leaves and place into a salad bowl. Trim both ends off the green beans. Cut the cherry tomatoes in half.
2. TO COOK THE PANCETTA AND PITA:
Cut the garlic pita bread into 2 cm pieces. Place a non-stick frying pan over a medium heat. Once hot, add the pancetta slices and fry for 1-2 mins on each side until crispy. Remove the pancetta and place onto a paper towel. Add the pita bread pieces to the pan and cook for 2-3 mins until a little crispy. Remove from the heat and add to the salad bowl.
3. 3. TO COOK THE VEGETABLES:
Wipe out the pan and place back over a medium-high heat with a drizzle of oil. Once hot, add the beans and cook for 2-3 mins. Add the cherry tomatoes and cook for a further 2 mins. Remove from the heat and sprinkle with half the dukkah. Add the tomatoes, beans and Caesar dressing to the bowl with the baby cos and toss gently to combine.
TO SERVE:
Divide the salad between plates and top with crispy pancetta. Sprinkle with shaved Parmesan and remaining dukkah.