Ingredients
- 2 packages (2 x 250 g) of duBreton Organic Bacon cut into large pieces
- 1 bag of mini peppers of various colours cut into small cubes
- 30 ml (2 tbsp.) olive oil
- 30 ml (2 tbsp.) chopped fresh basil
- 1 bag (600 g) cooked Villa Ravioli 3 cheeses and basil Mini Ravioli
- ½ bag (300 g) cooked Villa Ravioli 5 cheeses Saccottini
- Commercial vinaigrette to taste
- 1 chopped romaine lettuce
- 3 tomatoes, cubed
Aïoli :
- 1 egg
- 1 clove garlic, chopped
- 15 ml (1 tbsp.) Dijon mustard
- 60 ml (¼ cup) fresh grated parmesan cheese
- 180 ml (3/4 cup) canola oil
- 125 ml (½ cup) olive oil
- Salt and pepper to taste
Preparations
- For the aïoli, in a narrow container (500 ml Mason style jar with a large neck), put all the ingredients of the aïoli.
- Insert the hand blender to the bottom.
- Mix for 15 to 20 seconds or until it begins to emulsify.
- Gently raise the hand blender and finish the emulsion (avoid over-mixing).
- Reserve.
- In a non-stick skillet, cook bacon until crispy.
- Drain.
- Reserve.
- In a bowl, mix the pepper pieces, oil and basil.
- Reserve.
- Mix the Mini Ravioli with aïoli mix (to taste).
- Mix the Saccottini with the vinaigrette (to taste).
Presentation: - In a beautiful transparent presentation bowl, arrange the salad.
- Start by placing the lettuce in the bottom.
- Then add, on top, the tomatoes, pepper pieces, Mini Ravioli, crispy bacon, more lettuce, peppers and finish with the Saccottini.
- Serve and enjoy!
