0 In Insalate - Salads

Grilled Romaine Hearts with Pancetta, Pecorino and Pine Nuts


Happy New Year! Buon Anno everyone. It feels like forever ago that I posted on le blog, and looking back, it actually WAS forever ago (butternut squash gnocchi anyone?). Excuse my radio silence everyone, life kinda gets in the way. Which is unfortunate because I really enjoy blogging. From developing recipes, to styling photos, taking pictures and watching a whole post come together, I love it all. 

So given that it’s a new year, one of the few goals I made is to post more regularly to this blog. We all need to spend more time doing things we like right? And this blog makes me really happy 🙂 So if I haven’t posted on here in awhile, feel free to call me out, cause we all need a little push once in awhile, am I right? 

So back to this whole new year thing. Salad. Need I say more? It’s the new year. So my first post of 2017 is a salad. A grilled romaine heart salad topped with pancetta, pecorino and pine nuts. It’s a great way to eat a warm salad at this time of year when we may not necessarily be feeling the fresh, cool summer salads. Enjoy! 





2 romaine hearts (outer leaves removed, tops cut off, and cut in half lengthwise)
4 pieces thickly-sliced pancetta
2 tbsp. shaved pecorino
3 tbsp pine nuts
Juice of 1 lemon
Olive oil 
Salt and pepper to taste


  1. Heat 1 tsp. oil in a frying pan on medium heat. When oil is hot, place pancetta slices in pan and cook (turning once) until done. You can tell the pancetta is done when it’s charred on both sides (similar to bacon). 
  2. Place your pine nuts on a parchment-lined baking sheet and place in the oven for approx. 5 minutes. You just want a light toast on them. 
  3. While pancetta is cooking, heat a grill pan on medium-high heat. Season cut side of romaine hearts with olive oil and salt. Once grill pan is heated, place lettuce (cut side down) in pan. Grill until there are distinct grill marks on the lettuce. They are done. 
  4. Roughly cut pancetta into medium-size pieces. 
  5. Place your grilled romaine pieces in a dish (grilled side up) and season with pepper, more oilve oil and lemon juice. The lemon juice is a key ingredient here, as it will bring out the smokiness of the grilled lettuce. 
  6. Top lettuce with pancetta, pecorino and pine nuts. 
  7. That’s it! Enjoy 🙂 

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