• ¾ pound Pancetta

• 2 pints cherry tomatoes

• Olive oil

• Salt and pepper

• 2 large heads Romaine lettuce

• 1 cups freshly grated Parmesan cheese

• Dressing:

• 1 extra-large egg yolk at room temperature

• 2 t. Dijon mustard

• 2 large garlic cloves, chopped

• 8-10 anchovies fillets

• ½ cup freshly squeezed lemon juice (3 lemons)

• 2 t. kosher salt

• ½ t. freshly ground black pepper

• 1 ½ cups olive oil

• ½ cups freshly grated Parmesan cheese.

Brown Pancetta.  Heat 400 degrees. Place tomatoes on baking sheet and coat with oil. Salt and pepper.  Roast 1-15 minutes until soft. 

Dressing:  place egg, mustard, garlic, anchovies, lemon juice, salt, pepper in bowl.
Process.  Add oil slowly wisking all the time.   Add ½ cup cheese and wisk. Toss lettuce with enough dressing to moisten well.  Add 1 cup grated
cheese.  Place lettuce on plates.  Divide pancetta and roasted tomatoes.