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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

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Jazzy Caesar Salad-arugula and pancetta
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
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    250 ml, 1 l SELECTED VARIETIES


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

    $3.49 /lb

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  • 3 oz
    (75 g)
    hard raw-milk asiago cheese, grated
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    $12.99 /lb

    $2.86/100 g


    SARTORI BELLA VITANO CHEESE

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    150 g, SELECTED VARIETIES


    GAY LEA COTTAGE CHEESE

    GAY LEA COTTAGE CHEESE

    $3.49 ea.

    450 - 500 g SELECTED VARIETIES


    BABYBEL OR LAUGHING COW CHEESE

    BABYBEL OR LAUGHING COW CHEESE

    3 for $10.00

    120 - 133 g SELECTED VARIETIES


    BLACK DIAMOND CHEESE

    BLACK DIAMOND CHEESE

    $4.99 ea.

    168 g SELECTED VARIETIES


    PHILADELPHIA CREAM CHEESE FROSTING

    PHILADELPHIA CREAM CHEESE FROSTING

    $2.99 ea.

    280 g, SELECTED VARIETIES


  • 1/3 cup
    (80 ml)
    basic oil-vinegar dressing
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  • basic oil-vinegar dressing:


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    MOTHER RAW ORGANIC DRESSINGS

    MOTHER RAW ORGANIC DRESSINGS

    $4.99 ea.

    242 ml SELECTED VARIETIES


    NEWMAN'S OWN SALAD DRESSING OR BBQ SAUCE

    NEWMAN'S OWN SALAD DRESSING OR BBQ SAUCE

    2 for $5.00

    SELECTED SIZES SELECTED VARIETIES


  • 1 Tbsp.
    (15 mL)
    garlic flower from the cantons de l'est (eastern townships)
  • 1 tsp.
    (5 mL)
    Dijon mustard
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  • Salt and freshly ground pepper to taste
  • 2 Tbsp.
    (30 mL)
    red wine vinegar
  • 2/5 cup
    (100 mL)
    mezzo olive oil
    You might like:

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    SELECTION EXTRA VIRGIN OLIVE OIL OR IRRESISTIBLES BALSAMIC VINEGAR

    SELECTION EXTRA VIRGIN OLIVE OIL OR IRRESISTIBLES BALSAMIC VINEGAR

    $6.99 ea.

    250 ml, 1 l 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

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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