Cesare Casella'S Pontormo Salad With Pancetta And Egg

1. 1

   In a small skillet over medium-high heat, combine the oil, pancetta, and herbs. Cook to render some of the fat from the pancetta, but do not brown. Crack the eggs into a bowl, but do not whisk. Pour the eggs into the pan and cook, stirring over medium-low heat with a rubber spatula, until the eggs are lightly scrambled and still very soft. Season with salt and pepper.

2. 2

   Remove the pan from heat to keep the eggs from overcooking. In a bowl, toss the lettuce with a drizzle of both vinegars. Add the eggs and toss. Season with salt and pepper, and serve immediately.

* Per serving · 4 servings · Values may vary.

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