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Caesar Salad and Crème Cheese https://www.metro.ca/userfiles/image/recipes/salade-cesar-a-la-creme-10289.jpg PT15M PT10M PT25M
In a skillet, cook bacon until crisp.Drain on paper towel and crumble. Set aside.Dressing:In a bowl, with a hand mixer or a whip, combine cream cheese Oka, Dijon mustard, lemon juice, vinegar, oil and garlic.Add capers, fresh parsley, salt and pepper.Rectify seasoning if needed.In a salad bowl, mix lettuce with dressing.Reserve a few leaves for plate decoration.Sprinkle salad with croutons, bacon and Oka cheese crisps to give it even more flavour and texture.Oka crisps:Place rack in the middle of a 180°C (350°F) preheated oven.Line a cooking sheet with parchment paper.Thinly slice or grate Oka cheese and place on cooking sheet in 5 cm x 5 cm shapes.Cook for about 10 minutes or until cheese has melted and turned golden.Remove from the sheet and let stand (they will turn crispy).
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1/2 cup (125 mL) shredded or sliced Oka cheese (see Oka crisps recipe below) 1 cup (250 ml) croutons 4 bacon slices 1 romaine lettuce (or 2 hearts), broken in pieces 1 Tbsp. (15 ml) freshly chopped parsley salt and pepper
Caesar Salad and Crème Cheese

Caesar Salad and Crème Cheese

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6
servings
0:15
Preparation
0:10
COOKING
0:25
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1/2 cup
    (125 mL)
    shredded or sliced Oka cheese (see Oka crisps recipe below)
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    SAN DANIELE PROSCIUTTO OR MASTRO GENOA, CAMPESINO CHORIZO SALAMI AND GHIDETTI PROVOLONE CHEESE

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    PARMIGIANO REGGIANO CHEESE

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    AGED 24 MONTHS, DELI CUT, $2.84/100 g


  • 1 cup
    (250 ml)
    croutons
  • 4
    bacon slices
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    375 g FREE ITEM MUST BE OF EQUAL OR LESSER VALUE mix & match


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  • 1
    romaine lettuce (or 2 hearts), broken in pieces
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    PRODUCT OF U.S.A. 6.59/kg


  • 1 Tbsp.
    (15 ml)
    freshly chopped parsley

  • salt and pepper
  • dressing:

  • 100 g
    cream cheese Oka
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  • 1 Tbsp.
    (15 mL)
    Dijon mustard
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  • 2 Tbsp.
    (30 mL)
    capers, rinsed and finely chopped
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  • 2
    garlic cloves, finely minced

  • juice of half a lemon
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  • 1 Tbsp.
    (15 mL)
    Xérès vinegar or white vinegar
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  • 3 Tbsp.
    (45 ml)
    canola oil
Imprimer ma sélection

Preparation

In a skillet, cook bacon until crisp.

Drain on paper towel and crumble. Set aside.

Dressing:

In a bowl, with a hand mixer or a whip, combine cream cheese Oka, Dijon mustard, lemon juice, vinegar, oil and garlic.

Add capers, fresh parsley, salt and pepper.

Rectify seasoning if needed.

In a salad bowl, mix lettuce with dressing.

Reserve a few leaves for plate decoration.

Sprinkle salad with croutons, bacon and Oka cheese crisps to give it even more flavour and texture.

Oka crisps:

Place rack in the middle of a 180°C (350°F) preheated oven.

Line a cooking sheet with parchment paper.

Thinly slice or grate Oka cheese and place on cooking sheet in 5 cm x 5 cm shapes.

Cook for about 10 minutes or until cheese has melted and turned golden.

Remove from the sheet and let stand (they will turn crispy).

Source : Agropur

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