Little Gems With Crispy Pancetta and Green Caesar Dressing

2 large egg yolks
2 tablespoons fresh lemon juice
5 oil-packed anchovy fillets, drained
3 tablespoons chopped fresh flat-leaf parsley, plus more for garnish
2 tablespoons chopped fresh chives
1 teaspoon Dijon mustard
1 teaspoon white wine vinegar
¼ cup (60 ml) high-quality extra-virgin olive oil
¼ cup (60 ml) grapeseed oil 

4 small heads Little Gem lettuce or romaine hearts, trimmed
½ lemonFancy extra-virgin olive oil 
Sea salt and freshly ground black pepper
8 to 10 slices speck or prosciutto de Parma
Parmesan or pecorino cheese (optional)

1. Make the dressing: In a food processor, combine the egg yolks, lemon juice, ancho-vies, parsley, chives, mustard, and vinegar and blend until the herbs are broken down into small green flecks. Add the oils in a slow stream with the motor running and blend to emulsify. Spoon the dressing into a plas-tic squeeze bottle or a cup with a pouring spout and refrigerate until you are ready to serve. 

2. Make the salad: Pull apart the leaves of the lettuces; wash and thoroughly dry and arrange them on a large platter. Squeeze lemon juice and drizzle olive oil over the lettuce, and season with salt and pepper.

3. Heat a large cast-iron pan over medium heat. When the pan is hot, add the speck in a single layer, working in batches. When the speck con-tracts and gets crispy, remove it from the pan and set it aside to cool. 

4. To serve, squeeze or drizzle the Caesar dressing generously over the lettuce. Top each serving with a piece of crispy speck, finely grate cheese generously on top, and garnish with parsley. Serve extra dressing on the side if you have leftovers.

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