PLT Salad
Recipe By: Michael Chiarello

For the dressing
1 1/2 pounds pancetta -- sliced 1/4-inch thick
Extra-virgin olive oil -- as needed
4 clove garlic -- thinly sliced
1/4 cup red wine vinegar
Sea salt -- preferably gray salt, and freshly ground black pepper
1 1/4 cup basil leaves -- lightly packed torn fresh, roughly
chopped, divided

For the salad
6 large slices country style bread -- about 1/2-inch thick
Extra-virgin olive oil -- for brushing
9 cup hearts romaine lettuce thinly sliced
3 large tomatoes

Unroll the pancetta slices and cut them crosswise into 1-inch lengths. In
a large skillet, cook the pancetta over medium heat until it renders much
of its fat and the pancetta begins to get crisp, about 20 minutes. Drain
the pancetta in a sieve placed over a heat- proof measuring pitcher. Add
olive oil to the pancetta fat, as needed, to total 1 cup . For the
dressing Return the fat to the skillet and place over high heat. Add the
garlic and cook until it begins to brown, 1 to 2 minutes. Remove the
skillet from the heat and let cool to room temperature. When cool, add
red wine vinegar and salt and pepper, to taste. (Taste before adding salt
as the pancetta is already heavily salted.) Mix in 1/2 of the chopped
basil. Set aside.

For the salad
Preheat the oven to 500 degrees F.

Place the slices of bread in a single layer on a rimmed baking sheet and
toast in the oven until golden brown and just beginning to crisp, about 6
minutes. (You can also toast the bread on a stove-top gas grill.) Remove
from the oven and lightly brush the bread slices on both sides with olive
oil, then season lightly with salt. To serve, arrange a row of lettuce
down the center of each plate. Slice the tomatoes 1/2-inch thick and
arrange on 1 side of the lettuce. Cut each bruschetta on the diagonal
into 2 or 3 pieces, and arrange the pieces on the side of the lettuce.
Place some pancetta in the center of each plate. Spoon an equal amount of
the dressing over each plate. Sprinkle with remaining basil and serve at
once.

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