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4
Easy
10 minutes
5 minutes
In a nonstick frying pan over a high heat, fry the pancetta cubes until crisp.
In a separate pan, heat the olive oil and lightly toast the French-loaf slices.
In a salad bowl, toss the endive, fried pancetta and croutons (reserve a few for serving) with the dressing. Garnish with the Parmesan shavings and serve with extra croutons on the side.
To make the dressing: Combine the egg yolks with the lemon juice, anchovy pieces and garlic. Add the canola and olive oils in a slow, steady stream, whisking all the while, until a thick emulsion forms. Season to taste.
Cook’s notes: For a pocket-friendly alternative, substitute the pancetta with crispy fried bacon. Add pan-fried chicken breasts to add substance to the salad.
TASTE’s take:
While its specific origins remain hotly contested, most sources credit the salad to Italian-born Mexican chef, Caesar Cardini, who is supposed to have invented the dish in 1924 (apparently making do with what was to hand after an unforeseen Fourth-of-July rush depleted kitchen supplies).