I haven’t posted in some time, so I thought I’d try to throw this one out there. As quick to prepare as it is to write about. Inspiration came from the usual… fridge cleaning. I overbought for the New Years bash, go figure. So I’m using up the “prepared ingredients” a.k.a leftovers. I still need to come up with something for the cappicola wrapped dates. Although, they may not last that long… Sorry, no pretty picture this time, the salad didn’t last that long. 
Pancetta Shrimp Mache Salad
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1/2 container mache blend – mache (lambs leaf lettuce, radiccio, frisee)
6 small cherry tomatoes – halved
4 brown mushrooms (mini-bella)
14 medium shimp – shelled, de-veined, washed and patted dry
1 piece thick sliced pancetta
kosher salt to taste
pepper to taste
In a small non-stick frying pan over medium to high heat render pancetta till crispy. Pour off rendered oil into a small bowl, leaving about 2 tsp. Pat dry pancetta and finely cut into small julienne then set aside.
Place shrimp in pan leaving room so they don’t touch. *if you over-crowd the pan, the shrimp will not brown, instead the excess juices cause the shrimp to boil rather than sear. After about 3 min or when shrimp are browned on one side, turn and brown the other side. Remove from pan and reserve. Proceed with second batch if necessary.
In a large bowl add mache blend, tomatoes, mushrooms. Season salad greens to taste with kosher salt and pepper. Toss with fingers to season mix. Add dressing and toss with fingers untill all leaves are lightly coated. Plate dressed greens on plate or bowl. Place reserved shrimp around bowl and top with reserved pancetta as garnish.
Ceasar Dressing
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1 anchovy fillet *from anchovy packed in olive oil
1 small garlic clove – fine dice
1 egg yolk
1/2 lemon – juiced
1 small shallot
Extra Virgin Olive Oil
kosher salt to taste
black pepper to taste
sugar to taste
6 drops Worcestershire sauce
1/4 cup Parmesan Cheese – finely grated ( I used my micro-plane grater)
In a medium glass bowl add anchovy and garlic . Add a pinch of salt on top of the anchovy. Work anchovy fillet and garlic with a fork till a paste is formed. Add egg yolk. Using a whisk, mix until egg yolk becomes light yellow. Add lemon juice, Worcestershire sauce, salt, pepper, sugar. Whisk in seasonings. Continuously whisk dressing as the olive oil is slowly introduced in a small stream. The oil will begin to emulsify and thicken. Whisk until desired thickness is attained. Add Parmesan Cheese. Taste and adjust seasonings.
For those concerned about uncooked egg yolk – caudle the egg by placing for 1 min in boiling water, then quickly cooling in an ice bath.
Notes: adjustments will have to be made based on lemon juice, seasonings and parmesan. Be sure to taste. I like my dressing to have a lightly creamy texture and taste with a lemony zing. The sugar cuts the sourness of the lemon and the parmesan rounds out the flavor and fullness.
*unblushingly ripped from http://www.foodnetwork.com/recipes/good-eats/hail-caesar-salad-recipe/index.html
