Grilled caesar salad with pancetta and parmesan

How Maurice does it

1. 1

   Slice the pancetta block into thick strips or lardons.

2. 2

   Shave the parmesan cheese thinly using a mandoline slicer.

3. 3

   Cut the romaine lettuce heads in half lengthwise, keeping the cores intact.

4. 4

   Heat a round grill plate over a fire until hot and lightly oil it.

5. 5

   Place the pancetta on the hot grill plate and cook until sizzling and crispy, flipping once.

6. 6

   Remove the crispy pancetta and set aside.

7. 7

   Place the romaine halves cut-side down on the grill plate and add the butter next to them.

8. 8

   Add the lime halves to the grill plate and sprinkle the lettuce with black pepper.

9. 9

   Grill the lettuce and limes until the lettuce is charred and slightly wilted, about 3–4 minutes.

10. 10

    Remove the grilled lettuce and limes and arrange them on a long wooden serving board.

11. 11

    Top with the crispy pancetta and shaved parmesan.

12. 12

    Squeeze the grilled limes over the salad and serve immediately.