- 1 tablespoon [15 mL] capers
- 1 garlic clove
- 1 egg yellow
- 1 teaspoon [5 mL] wine vinegar
- 1 pinch of sugar
- 2 shallots
- 1 teaspoon [5 mL] Dijon mustard
- A few drops of lemon juice
- 3 tablespoons [45 mL] vegetable oil
- 1 cup [250 mL] pepperoni, thinly sliced
- 2 tablespoons [30 mL] butter
- Pepper
- Cooked bacon, crumbled
- Parsley
- Croutons
- Romaine lettuce
- Parmesan cheese
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- Crush capers and garlic.
- Incorporate egg yellow, vinegar, sugar, shallots, mustard and lemon.
- Add oil slowly while whipping.
- Brown pepperoni in butter over high heat.
- Add to first mixture.
- Incorporate remaining ingredients.
- Serve immediately.
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