Grilled Romaine with Aioli and Crispy Pancetta
This is an excellent dish either as a lead-in or as a great main course for four topped with grilled chicken, pork or fish.
16 slices (1/4 in./1/2 cm thick) baguette
2 cloves garlic
1/4 cup (50 mL) extra-virgin olive oil
8 thin slices pancetta or turkey bacon
1/2 cup (125 mL) light mayonnaise
1 Tbsp (15 mL) lemon juice
1 tsp (5 mL) Worcestershire sauce
3 Tbsp (45 mL) water
Salt and pepper to taste
4 large romaine hearts, sliced in half lengthwise
1 cup (250 mL) fresh Parmesan cheese, coarsely grated
While the idea of grilling lettuce on the barbecue may seem crazy, it’s actually really delicious; the edges that get slightly charred add a smoky element. To ensure the lettuce doesn’t overcook, keep the grill no hotter than medium.
Preheat the barbecue to medium-high. Grill the baguette slices on both sides until they are golden, approximately one minute on each side. Cut one garlic clove in half and lightly rub the cut ends on the toasted baguette slices; then brush bread lightly on one side with olive oil. Mince the other garlic clove and set aside.
Grill pancetta or turkey bacon until crisp, turning regularly until charred on the edges and cooked through.
To make aioli, whisk together mayonnaise, minced garlic, lemon juice, Worcestershire sauce, water and a pinch of black pepper until well blended.
Brush the inside side of the romaine halves with olive oil and season with salt and pepper. Place on barbecue, oiled side down, and grill on medium heat for about five minutes; it should be slightly charred but still crisp and cool at the centre.
Trim off the stem end of the romaine; cut each grilled piece in half widthwise, giving you 16 pieces. Cross two pieces of the romaine on each of eight plates. Place two slices of baguette beside romaine and one piece of pancetta on top of baguette slices. Drizzle salad with aioli and sprinkle with Parmesan.
Serves 8
