Canadian Caesar Salad

Canadian Caesar Salad
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Happy Canada Day! What says, “Canadian” in a cool summer meal on Canada’s birthday? Caesar in a Caesar salad.

When Walter Chell developed a custom cocktail for a restaurant opening, he likely didn’t consider this would be an iconic Canadian drink. This savory cocktail with a tomato base, inspired by spaghetti vongole is a bright, spicy and flavorful version of a Bloody Mary (but truly, a Bloody Mary does not compare).

This week’s theme of “Caesar” for Supper Challenge and Canada day weekend. I couldn’t resist the play on words crossing a Caesar cocktail with a Caesar salad. Its actually a natural pairing due to the savory aspects of the drink and the dressing. Happy Birthday Canada, eh? Celebrate with a Canadian Caesar Salad.

Canadian Caesar Salad

Canadian Caesar Salad

Canadian Caesar Salad – a Caesar cocktail transformed into a Caesar dressing into a classic salad. Savory, eh?


  • 2 romaine lettuce hearts
  • 2 tablespoons grated parmesan cheese
  • ½ cup croutons


  • 1 cup Caesar the drink or Motts Clamato – the Works
  • ½ teaspoon anchovy paste or ½ anchovy fillet
  • 1 garlic clove finely minced
  • 2 egg yolks
  • ¾ teaspoon Dijon mustard
  • 2 tablespoon + 1 teaspoon fresh lemon juice
  • ¼ cup vegetable oil
  • 3 tablespoons grated parmesan cheese
  • Salt to taste


  • Dressing
  • On medium heat, in a medium sized pot, cook the Caesar (or Motts Clamato – The Works) down to almost half to concentrate the flavors). Set aside and cool.
  • In a medium sized bowl, whisk anchovy paste, garlic clove, egg yolks and Dijon mustard until well blended.
  • Whisk in lemon juice and ¼ cup of the reduced Caesar.
  • While whisking, slowly drizzle vegetable oil into the dressing. Continue to whisk until dressing is homogenous.
  • Whisk in grated parmesan cheese.
  • Whisk in salt to taste, if desired.
  • Salad
  • Cut romaine hearts in quarters lengthwise.
  • Cut off the stem and discard.
  • Cut romaine hearts crosswise in 1” segments.
  • In a large bowl, toss the romaine lettuce slices with several tablespoons of the Canadian Caesar dressing, grated parmesan cheese and croutons.

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