1. Cook the haricot verts for 5 minutes. Cool under cold running water.
2. Fry the bacon slices until crispy.
3. Wash rocket lettuce and place in a bowl. Mix salad with olive oil and raspberry vinegar.
4. Add artichoke hearts and Mezzini Oven Roasted Red Tomato Wedges.
5. Cut haricot verts and add to salad.
6. Finally add croutons and cripsy bacon.

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Salad deluxe


Main course 4 persons


150 gr Rocket lettuce
150 gr Artichoke hearts (chopped)
75 gr Haricots verts
20 gr Mezzini Oven Roasted Red Tomato Wedges
20 gr Croutons
25 gr Bacon slices
5 gr Extra virgin olive oil
3-5 gr Raspberry vinegar

Oven roasted Red wedges