Bistro salad with Caesar dressing and spinach

Ingredients:

Salad

• 220 g pancetta, diced
• 3 thick slices of ciabatta
• Olive oil for greasing
• 220 g of sliced ​​champignons
• Juice of 1 lemon
• 450 g small heirloom tomatoes, halved or sliced
• 110 g small mozzarella balls (bocconcini), cut into 4 pieces
• 1/3 cup fresh parsley

Refueling

• 1 head of garlic
• 1 cup olive oil + extra for drizzling
• 1 package (280 g) frozen chopped spinach, thawed and squeezed dry
• 3 anchovy fillets
• 1 large egg yolk
• 1 tbsp Dijon mustard
• 1 tbsp. white wine vinegar

Preparation:

1. Preheat oven to 350°F (175°C). Trim 1 cm off the top of the garlic and discard. Place the garlic on a piece of foil, drizzle with olive oil, sprinkle with salt, and wrap. Bake until soft, 30 minutes. Cool; squeeze the cloves out of the skins.
2. Prepare the dressingIn a blender, puree the roasted garlic with the spinach, anchovies, egg yolk, mustard, vinegar, and 3/4 cup water. With the blender running, gradually add 1 cup of olive oil. Season with salt and pepper to taste.
3. Preheat the oven to broil. In a skillet over medium heat, fry the pancetta until crisp, 6 minutes; transfer to paper towels to drain. Reserve the rendered fat in the skillet. Brush the bread with olive oil, season with salt and black pepper, and toast in the oven on broil. Cool, then cut into cubes.
4. Prepare the saladIn a bowl, combine the mushrooms, lemon juice, tomatoes, mozzarella, and parsley; season with salt and pepper to taste. Add the pancetta, bread cubes, and 2 tablespoons of the rendered fat from the pancetta and toss to combine. Divide among plates and drizzle with the dressing.