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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).
6
5 1 5 5
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

Rate this recipe
1 Vote
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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  • 1 cup
    (250 ml)
    croutons
  • 4
    bacon slices
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  • 1
    romaine lettuce (or 2 hearts), broken in pieces
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  • 1 Tbsp.
    (15 ml)
    freshly chopped parsley

  • salt and pepper
  • dressing:

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

  • juice of half a lemon
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  • 1 Tbsp.
    (15 mL)
    Xérès vinegar or white vinegar
  • 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

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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