Sort ingredients
nanajo
QR Code
Listen
Pdf
Cook the potatoes in boiling water until fork tender, drain and cool completely.
Cook pancetta until crispy, remove from fat and place on a paper towel.
In a large bowl whisk together Dijon mustard, anchovy paste, lemon juice, red wine vinegar, mayonnaise, canola oil, parmesan cheese and ground pepper.
Into the dressing add the cooled cooked potatoes, pancetta and Romaine lettuce.
Serve immediately.