Deconstructed crisp pancetta & charred-lettuce caesar salad with anchovy straws recipe

Ingredients

• 8 slices of pancetta
• 2 chicken breasts, skin on, sliced in half
• 1 teaspoon olive oil
• 4 cage-free eggs
• 2 heads of romaine lettuce, cut in half lengthwise
• Sea salt and freshly ground black pepper
• 1 recipe quantity Anchovy Straws, to serve

• 1 teaspoon anchovy paste
• 2 tablespoons white wine vinegar
• 3 tablespoons Mayonnaise
• 2 tablespoons Dijon mustard
• 1 garlic clove, finely chopped
• ½ teaspoon lemon juice
• ⅔ cup olive oil
• 2 tablespoons shredded parmesan cheese

1. Heat the oven to 350°F and line a cookie sheet with parchment paper. Put the pancetta on the prepared sheet, cover with another piece of parchment paper, then place a second cookie sheet on top. Bake 10 to 12 minutes until golden brown. Transfer to a wire rack to cool and crisp.
2. Meanwhile, season the chicken with salt and pepper. Heat the oil in a skillet over medium-high heat. Add the chicken, skin-side down, and fry 2 to 3 minutes on each side until golden. Transfer to a roasting pan and roast 15 minutes until the juices run clear when the thickest part of the chicken is pierced with the tip of a sharp knife. Cover and let rest in a warm place until ready to serve.
3. While the chicken is cooking, bring a pot of water to a boil over high heat. Gently lower the eggs into the water, then boil 6½ minutes. Lift the eggs out of the water, using a slotted spoon, put in a bowl of ice-cold water to stop them from cooking any more and let cool about 5 minutes. Peel in the water, to stop them from breaking, then drain and cut in half.
4. Heat a ridged grill pan over high heat. Add the lettuce, flat-side down, and cook 1 to 2 minutes on each side. This gives the lettuce a charred effect and a slightly smoky flavor, but keeps it nice and crunchy in the center.
5. Whisk together all the dressing ingredients in a nonmetallic bowl until blended, then pour into small shot glasses. Slice the chicken and put on top of the lettuce halves, top with the eggs, sprinkle with the crisp pancetta and serve with the dressing and anchovy straws.