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Caesar Salad with Pancetta Recipe

Caesar Salad with Pancetta

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Average Rating:

Total Reviews: 51

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  • on May 27, 2013

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    This is great. The lemon is vary strong in this but it is artful. Don't skimp on the lemon juice even if you think it seems like too much. The final result is really special. Also, i have made this several times, always great, but last time I made it a day ahead, thinking it would be even better the next day. It was still very good but had lost some of the brightness that makes it so spectacular.

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  • on April 16, 2013

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    I found that it was too salty after I added the salt and anchovies, so I made it into a creamier recipe to even out the salt and added a little buttermilk, sour cream, and mayo. It was fantastic. Extra garlic, of course.

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  • on February 14, 2013

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    This is a wonderful dressing. My only change for the future is that if you are going to add the anchovies, wait to add the salt. Anchovies are already so salty and I found that I wished I had tasted it after anchovies and before salt. Otherwise a truely awsome dressing!

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  • on February 05, 2013

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    This is the best Caesar Salad dressing I've ever made. I followed the recipe exactly, including the raw egg yolk. I purchased some "light" olive oil, and am glad I did. I think the regular EVOO I normally use would have over-powered the dressing. I also used bacon instead of pancetta, which is hard to find here and added croutons to the salad. Everyone loved it. A real keeper. Thanks, Ina - as usual your recipes are the bomb!

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  • on July 04, 2012

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    Fantastic and easy to make!

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  • on October 23, 2011

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    Best caesar salad I've ever had (and I've had quite a few!. I was hesitant about the roasted tomatoes, but they added so much to the salad. Excellent!!!!!

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  • on October 17, 2011

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    This salad is to die for and so like everything wonderful about Ina and her cooking. I love the way she always makes good food easy and so special. I made this salad the first time with the anchovy paste and then with the anchovies. I actually found that the paste added more salt so I would definitely go with the anchovies as no one sees them ground up in the dressing. The roasted tomatoes add so much flavor that I cannot imagine leaving them out. Taste and taste again as you create this so you get the salt flavor to the level you wish. The second time I made this for special guests and they raved about it. I served a plate of anchovies on the side with this for those who can't have a Caesar without them. Thank you Ina for a great and easy salad that WOW's!

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  • on October 08, 2011

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    This recipe is ok, and like most, needs to be tweaked to taste. I'd say the following:
    I liked the extra tang from all the lemon
    Definitely use the anchovies, not paste
    Use about half as much salt if you use all of the anchovies in her recipe
    Use about 1c of oil (I mixed 3/4c canola, 1/8c rendered bacon fat and 1/8c light olive oil
    Go with the egg yolks (I actually tried the mayo and then added in the yolks, they make a difference
    I used 1 head of roast garlic instead of the 2 cloves raw, it mellowed the garlic taste nicely
    Bacon is just as good as the fancy Pancetta
    I added Parmesan tuiles sprinkled with ground pepper to fancy it up a bit for a dinner party
    I didn't add the tomatoes, they don't belong in a caesar salad in my opinion

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  • on September 01, 2011

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    Delicious caeser salad recipe! Only way I can get my husband to eat his vegetables: Only changes I would suggest is a little less lemon, and definitely DONT leave out the anchovies! I've tried it both ways and withouth the anchovies, it tastes more like a creamy lemon dressing. Last time I made this, I made more dressing then I needed with the plans to have the leftovers for lunch the next day, but it developed a strange taste/odor so I had to throw out the extras. Definitely use a mild olive oil to not overpower. Also, although I made the salad with the tomatoes the first time, no one seemed to really care for them and most even picked them out. The second time I made it, I left out the tomatoes and used regular bacon instead of pancetta. It was just as good.

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  • on July 12, 2011

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    I LOVE the dressing! As another reviewer mentioned - it is quite lemony, but I love lemon & I think it gives the dressing a nice bright flavour that compliments the salad as a whole. If you love lemon, this won't be too lemony for you! Also, the last reviewer mentioned that she would prefer a creamier dressing and less olive taste - perhaps regular olive oil or extra virgin olive oil was used? I used a very light, mild-tasting olive oil and mine turned out perfectly creamy and no 'olivey' taste to be detected at all. Also, be sure to blend all ingredients except olive oil first and then drizzle in the olive oil as you blend. I also love adding homemade croutons by tearing up focaccia bread into bite-sized chunks and tossing in either olive oil or melted butter, seasoning with salt & pepper (and herbs if desired then popping in the oven for about 8-10 minutes to toast. I think my search for the perfect homemade Caesar dressing is over! Love you Ina! xxx

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