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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.
4
5 2 5 5
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
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4
servings
0:15
Preparation
0:00
COOKING
0:15
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1
    bunch arugula
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    FRISÉE LETTUCE

    FRISÉE LETTUCE

    $1.99 ea.

    PRODUCT OF ONTARIO


    ATTITUDE SALADS 128 - 142 G, SWEET CORN 4 PK, CANADA NO. 1 GRADE FRESH PEAS 400 G, GOLDENBERRIES 200 G

    ATTITUDE SALADS 128 - 142 G, SWEET CORN 4 PK, CANADA NO. 1 GRADE FRESH PEAS 400 G, GOLDENBERRIES 200 G

    $2.49 ea.

    PRODUCT OF CANADA PRODUCT OF ONTARIO PRODUCT OF ONTARIO PRODUCT OF COLOMBIA


  • 8
    leaves of romaine lettuce
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    FRISÉE LETTUCE

    FRISÉE LETTUCE

    $1.99 ea.

    PRODUCT OF ONTARIO


    ATTITUDE SALADS 128 - 142 G, SWEET CORN 4 PK, CANADA NO. 1 GRADE FRESH PEAS 400 G, GOLDENBERRIES 200 G

    ATTITUDE SALADS 128 - 142 G, SWEET CORN 4 PK, CANADA NO. 1 GRADE FRESH PEAS 400 G, GOLDENBERRIES 200 G

    $2.49 ea.

    PRODUCT OF CANADA PRODUCT OF ONTARIO PRODUCT OF ONTARIO PRODUCT OF COLOMBIA


  • 1
    head radicchio
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    Flyer Deals  (2)
    FRISÉE LETTUCE

    FRISÉE LETTUCE

    $1.99 ea.

    PRODUCT OF ONTARIO


    ATTITUDE SALADS 128 - 142 G, SWEET CORN 4 PK, CANADA NO. 1 GRADE FRESH PEAS 400 G, GOLDENBERRIES 200 G

    ATTITUDE SALADS 128 - 142 G, SWEET CORN 4 PK, CANADA NO. 1 GRADE FRESH PEAS 400 G, GOLDENBERRIES 200 G

    $2.49 ea.

    PRODUCT OF CANADA PRODUCT OF ONTARIO PRODUCT OF ONTARIO PRODUCT OF COLOMBIA


  • 4 oz
    (125 g)
    spicy pancetta
  • 1 Tbsp.
    (15 mL)
    extra virgin olive oil
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    BERTOLLI OLIVE OIL

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    $4.99 ea.

    500 ml SELECTED VARIETIES


  • 1
    yellow pepper, julienned
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    RED, ORANGE OR YELLOW SWEET PEPPERS

    RED, ORANGE OR YELLOW SWEET PEPPERS

    $3.49 /lb

    PRODUCT OF ONTARIO 7.69/kg


    EGGPLANTS PRODUCT OF ONTARIO GREEN OR YELLOW ZUCCHINI PRODUCT OF ONTARIO JUMBO SWEET GREEN PEPPERS PRODUCT OF CANADA FIELD OR ROMA TOMATOES PRODUCT OF ONTARIO

    EGGPLANTS PRODUCT OF ONTARIO GREEN OR YELLOW ZUCCHINI PRODUCT OF ONTARIO JUMBO SWEET GREEN PEPPERS PRODUCT OF CANADA FIELD OR ROMA TOMATOES PRODUCT OF ONTARIO

    $0.77 /lb

    1.70/kg


  • 3 oz
    (75 g)
    hard raw-milk asiago cheese, grated
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    JENSEN CURDS

    JENSEN CURDS

    $2.19 /100g

    9.93/lb SELECTED VARIETIES


    BALDERSON CHEDDAR CHEESE

    BALDERSON CHEDDAR CHEESE

    $6.99 ea.

    280 g SELECTED VARIETIES


    SELECTION CREAM CHEESE

    SELECTION CREAM CHEESE

    $3.49 ea.

    227 - 250 g, SELECTED VARIETIES


  • 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
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    BERTOLLI OLIVE OIL

    BERTOLLI OLIVE OIL

    $4.99 ea.

    500 ml SELECTED VARIETIES


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

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