Caesar salad: Grill pancetta until crisp then break into bite-sized pieces. Cut bread into 2cm cubes and fry in vegetable oil, tossing until golden brown. Drain on kitchen paper. Separate lettuce leaves, rinse under cold water and dry. Place the leaves in serving bowl, scatter the crispy cooked pancetta and croutons. Drizzle with dressing. Top with a sprinkle of shaved Parmesan.