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Jazzy Caesar Salad-arugula and pancetta https://www.metro.ca/userfiles/image/recipes/salade-cesar-roquette-pancetta-5089.jpg PT15M PT00M PT15M
Wash and spin the greens.Slice the pancetta into wide thin strips and pan fry in a bit of olive oil until crisp. Set aside.In the same pan, brown the peppers in a bit of oil.Arrange the arugula and romaine on a serving platter; decorate with pepper julienne and pancetta.Drizzle with dressing and sprinkle with grated cheese.Basic Oil-Vinegar Dressing (makes: 1/2 cup (125 mL)).In a small bowl, combine garlic, mustard, salt and pepper with wine vinegar.Gradually whisk in olive until dressing is thick and smooth. Adjust seasoning.
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1 bunch arugula 8 leaves of romaine lettuce 1 head radicchio 4 oz (125 g) spicy pancetta 1 Tbsp. (15 mL) extra virgin olive oil 1 yellow pepper, julienned 3 oz (75 g) hard raw-milk asiago cheese, grated 1/3 cup (80 ml) basic oil-vinegar dressing
Jazzy Caesar Salad-arugula and pancetta

Jazzy Caesar Salad-arugula and pancetta

Rate this recipe
2 Votes
4
servings
0:15
Preparation
0:00
COOKING
0:15
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1
    bunch arugula
  • 8
    leaves of romaine lettuce
  • 1
    head radicchio
  • 4 oz
    (125 g)
    spicy pancetta
  • 1 Tbsp.
    (15 mL)
    extra virgin olive oil
  • 1
    yellow pepper, julienned
  • 3 oz
    (75 g)
    hard raw-milk asiago cheese, grated
  • 1/3 cup
    (80 ml)
    basic oil-vinegar dressing
  • basic oil-vinegar dressing:

  • 1 Tbsp.
    (15 mL)
    garlic flower from the cantons de l'est (eastern townships)
  • 1 tsp.
    (5 mL)
    Dijon mustard

  • Salt and freshly ground pepper to taste
  • 2 Tbsp.
    (30 mL)
    red wine vinegar
  • 2/5 cup
    (100 mL)
    mezzo olive oil
Imprimer ma sélection

Preparation

Wash and spin the greens.

Slice the pancetta into wide thin strips and pan fry in a bit of olive oil until crisp. Set aside.

In the same pan, brown the peppers in a bit of oil.

Arrange the arugula and romaine on a serving platter; decorate with pepper julienne and pancetta.

Drizzle with dressing and sprinkle with grated cheese.

Basic Oil-Vinegar Dressing (makes: 1/2 cup (125 mL)).

In a small bowl, combine garlic, mustard, salt and pepper with wine vinegar.

Gradually whisk in olive until dressing is thick and smooth. Adjust seasoning.

Source : Metro

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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