Chef Alan Wong uses kalua pork—ultratender meat that's been pit-roasted with hot lava rocks—as a savory topping for his version of this ubiquitous salad. As an alternative, try roast pork or duck confit; both are available at specialty shops. Plus: More Pork Recipes and Tips
How to Make It
Preheat the oven to 350°. Toss the bread cubes with 1 tablespoon of the oil and spread on a baking sheet. Toast the croutons for about 10 minutes, or until golden and just crisp.
In a blender, combine the anchovy, garlic, Worcestershire sauce, mustard, lemon juice and vinegar and blend until smooth. With the machine on, add the remaining 1/4 cup of olive oil in a slow stream until the dressing is emulsified. Season with salt and pepper.
Heat a medium skillet. Add the pork and cook over high heat until beginning to crisp, about 3 minutes.
In a large bowl, toss the lettuce and croutons with the dressing. Add the Parmesan and toss again. Top with the pork and serve immediately.
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