•  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

1. For the aïoli, in a narrow container (500 ml Mason style jar with a large neck), put all the ingredients of the aïoli.
2. Insert the hand blender to the bottom.
3. Mix for 15 to 20 seconds or until it begins to emulsify.
4. Gently raise the hand blender and finish the emulsion (avoid over-mixing).
5. Reserve.
6. In a non-stick skillet, cook bacon until crispy.
7. Drain.
8. Reserve.
9. In a bowl, mix the pepper pieces, oil and basil.
10. Reserve.
11. Mix the Mini Ravioli with aïoli mix (to taste).
12. Mix the Saccottini with the vinaigrette (to taste).
    
    Presentation:
    
13. In a beautiful transparent presentation bowl, arrange the salad.
14. Start by placing the lettuce in the bottom.
15. Then add, on top, the tomatoes, pepper pieces, Mini Ravioli, crispy bacon, more lettuce, peppers and finish with the Saccottini.
16. Serve and enjoy!

Recipe by Le Carnet de MC, Chef Marc-Andre Menard