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Julienne Salad with Hot Dressing https://www.metro.ca/userfiles/image/recipes/cœur-boston-lardons-3971.jpg PT10M PT04M PT14M
Dressing In a skillet, cook bacon and shallot (no fat needed with bacon). Stir in vinegar, oil, salt and pepper. Set aside. Salad Gently open the leaves so that the lettuce looks like a giant flower. Arrange julienned carrots and beets in the Boston petals. Drizzle with hot dressing and serve immediately. This recipe is taken from Menu, Plaisirs maraîchers, the magazine put out by the Quebec Produce Growers Association and produced by Upperkut. Photographs by Benoît Levac.
4
Dressing: 3 1/2 oz (100 g) bacon, cut up 1 shallot, minced 1/4 cup (60 mL) red wine vinegar 1 cup (250 mL) olive oil Salt and freshly ground pepper 1 head boston 1/4 cup (60 mL) julienned Quebec carrots 1/4 cup (60 mL) julienned beets
Julienne Salad with Hot Dressing

Julienne Salad with Hot Dressing

Rate this recipe
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  • Lactose-free
4
servings
0:10
Preparation
0:04
COOKING
0:14
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients


  • Dressing:
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    RAW FOODZ SALAD DRESSING

    RAW FOODZ SALAD DRESSING

    250 ml SELECTED VARIETIES

    KRAFT SALAD DRESSINGS

    KRAFT SALAD DRESSINGS

    $2.99 ea.

    SELECTED SIZES SELECTED VARIETIES

  • 3 1/2 oz
    (100 g)
    bacon, cut up
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    GREENFIELD BACK BACON, WIENERS OR SMOKED SAUSAGES

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    200 - 375 g

    OLYMEL BACON

    OLYMEL BACON

    $4.99 ea.

    65 - 375 g SELECTED VARIETIES

    GREENFIELD BACON

    GREENFIELD BACON

    $4.99 ea.

    375 g

  • 1
    shallot, minced
  • 1/4 cup
    (60 mL)
    red wine vinegar
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    UNICO RED OR WHITE WINE VINEGAR

    UNICO RED OR WHITE WINE VINEGAR

    $1.79 ea.

    500 ml SELECTED VARIETIES

  • 1 cup
    (250 mL)
    olive oil
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    BERTOLLI OLIVE OIL

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    750 ml - 1 L SELECTED VARIETIES


  • Salt and freshly ground pepper
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    AMAZING LUNCHBOX PEPPERS

    AMAZING LUNCHBOX PEPPERS

    $3.99 ea.

    454 g PRODUCT OF ONTARIO

    White Potatoes 10 lb, PRODUCT OF CANADA, CANADA No. 1 GRADE, 1.99 ea. Vidalia Onions 3 lb, PRODUCT OF U.S.A., No. 1 GRADE, 1.99 ea. or Sweet Red, Orange or Yellow Peppers PRODUCT OF ONTARIO, 1.99/lb,

    White Potatoes 10 lb, PRODUCT OF CANADA, CANADA No. 1 GRADE, 1.99 ea. Vidalia Onions 3 lb, PRODUCT OF U.S.A., No. 1 GRADE, 1.99 ea. or Sweet Red, Orange or Yellow Peppers PRODUCT OF ONTARIO, 1.99/lb,

    $1.99 /lb or each

    SWEET SHEPHERD PEPPERS

    SWEET SHEPHERD PEPPERS

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    3 un. PRODUCT OF ONTARIO

  • 1
    head boston
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    DOLE SALADS

    DOLE SALADS

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    262 - 408 g PRODUCT OF U.S.A. SELECTED VARIETIES

  • 1/4 cup
    (60 mL)
    julienned Quebec carrots
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    Bolthouse FARMS MINI CARROTS

    Bolthouse FARMS MINI CARROTS

    $3.77 ea.

    907 g PRODUCT OF U.S.A.

  • 1/4 cup
    (60 mL)
    julienned beets
Imprimer ma sélection

Preparation

Dressing

In a skillet, cook bacon and shallot (no fat needed with bacon). Stir in vinegar, oil, salt and pepper. Set aside.

Salad

Gently open the leaves so that the lettuce looks like a giant flower.

Arrange julienned carrots and beets in the Boston petals. Drizzle with hot dressing and serve immediately.

This recipe is taken from Menu, Plaisirs maraîchers, the magazine put out by the Quebec Produce Growers Association and produced by Upperkut. Photographs by Benoît Levac.

Source : Ass. des Jardiniers-Maraîchers du Québec

Legal Notice

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

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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