Vegetarian recipe ideas
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In a heavy-based frying pan heat the oil and add the pancetta cubes. Fry gently over a medium heat, moving constantly so they don’t stick or burn. When crisp, remove from the pan with a slotted spoon and drain well on kitchen paper.
Add the bread cubes to the oil in which the bacon was cooked and fry for a few minutes. Turn when lightly coloured and continue to cook until all sides are golden. Remove from the oil with a slotted spoon and drain on kitchen paper. While they are still warm, put in a bowl and toss with grated parmesan.
To make the dressing, whizz the egg yolk, mustard, anchovy, vinegar and garlic in a large bowl with a hand blender until the mixture begins to thicken and turn pale (alternatively use a small food processor). Slowly add the oils, blending constantly, until well combined. Add a splash of hot water halfway through, this will lighten up the mixture in colour and texture. Stir in the parmesan.
Put the lettuce leaves in a large bowl and toss with the dressing to coat thoroughly. Scatter with the croutons and pancetta and toss again. Finish with more parmesan and a good grinding of black pepper.