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Creamy Pancetta Dressing

Source of Recipe

Michael Chiarello


Recipe Introduction

This is a good, creamy, rich salad dressing. It is suited to a really crunchy lettuce - romaine or iceberg, perhaps mixed with endive - curly or Belgian. I changed some of the directions. I have noticed with Chiarello that he cooks things too hot for my stove - I burn his recipes a LOT!

Recipe Link: www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_27607,00.html

List of Ingredients

3 tablespoons olive oil
1 1/2 cups roughly cut pancetta
1 onion, finely chopped
1 clove garlic, minced
2 tablespoons minced fresh thyme leaves
1/4 cup cider vinegar
1 cup mayonnaise
1 cup sour cream
Freshly ground black pepper
3 heads iceberg lettuce, quartered and cleaned


Recipe

Heat a saucepan over medium heat. When the pan is hot, add the olive and heat. When the oil is hot, add pancetta and saute, and caramelize for about 10 to 15 minutes. Stir onion into mixture, toss and saute for another 10 minutes, until the onion begins to brown. Add garlic, thyme, and cider vinegar, and remove from heat. Allow mixture to cool for about a 1/2 an hour.

Place cooled mixture into bowl, add mayonnaise and sour cream. Season with black pepper, to taste. Serve over iceberg wedges.

Serves 12.