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Caesar Salad with Spicy Pancetta and Cornbread Croutons
Ingredients
  • subheading: Cornbread:
  • 1 ¼ cups coarsely ground cornmeal
  • ¾ cup all-purpose flour
  • ¼ cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • ½ teaspoon baking soda
  • 1 cup buttermilk
  • ⅓ cup whole milk
  • 2 large eggs, lightly beaten
  • 8 tablespoons unsalted butter, melted, plus 1 tablespoon for greasing the pan
  • subheading: Dressing:
  • 1 ½ tablespoons Dijon mustard
  • 2 large cloves garlic, grated
  • Kosher salt and coarsely ground black pepper
  • ½ cup lemon juice
  • 1 tablespoon caper juice
  • ⅔ cup olive oil
  • ⅓ cup canola oil
  • 3 anchovy fillets, finely chopped, plus ½ teaspoon anchovy oil, optional
  • Parmesan, for grating
  • subheading: Salad:
  • 3 heads romaine, outer leaves discarded, washed, dried and cut into 1-inch pieces
  • 16 to 20 thin slices pancetta, cooked crispy like bacon
  • ½ teaspoon cayenne pepper
Steps
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