August 15th, 2012
By Leanne Wright
From the print edition, Summer 2012
Heat a fry pan to medium heat and cook pancetta until crisp. Brush bread with rendered fat from pancetta; sprinkle herb mix on bread.
Whisk together garlic, lemon juice and zest, mustard and 4 tablespoons olive oil.
Preheat a grill or grill pan over medium-high heat. Toast bread on grill until nicely browned and grill marks
Brush the cut side of romaine with 1 tablespoon oil and grill for about 60 seconds, pressing down gently.
Top each romaine half with pancetta, tomatoes, olives and Parmesan cheese. Drizzle the dressing overtop and finish with pepper.
292 calories, 20 g fat, 79 mg calcium, 388 mg sodium, 21 g carbohydrates, 3 g fibre, 6 g protein. Excellent source of folate; source of fibre, vitamin C, calcium, iron and omega-6.