The New Caesar

One of our favourite graphic design clients, Nancy, had me over for lunch one day, many years ago. Nancy is an incredible lady—appreciative of the finer things in life, especially food. She prepared and served a phenomenal cheddar soufflé—which, by the way, is so frikkin easy you’ll want to make it your Friday night favourite—and this Caesar salad.

Never have I tasted such a “clean” Caesar—no mayonnaise or heavy cream to clog the arteries…no way! This is going to become your go-to recipe for buffets and brunches, parties and pot lucks. Don’t be intimidated by the eggs, bacon or croutons—you can do as little or as much of this as you like. It’s the dressing that makes this Caesar salad so delectable.

1 clove garlic, crushed (or a dollop of the jar stuff from the grocery store)
1 tsp salt
2 tbsp red wine vinegar
1 tsp lemon juice
1/2 tsp Worcestershire sauce
1/4 tsp mustard
1/8 tsp sugar
1/4 tsp pepper
3/8 cup olive oil
1 tbsp anchovy paste, or 2-4 anchovies, finely chopped
(anchovy paste comes in a boxed tube, usually in the section where you get
pickles and mustards)

Romaine lettuce, torn into bite sized pieces

2 hard boiled eggs
4 strips bacon
French bread, torn or cut into croutons
Fresh grated parmesan cheese (tastes way better than the stuff in a can)

— Fry bacon until just crisp. Remove from pan. Do NOT drain fat.
— Toss croutons into bacon fat, and fry on low until croutons are crispy and
tossed in fat, about 20 minutes (Your house is going to smell amazing!)
— Mix dressing ingredients (I put all in a sealable cup or container and
just shake it)
— Slice eggs and toss with crumbled bacon, croutons and lettuce.
— Add dressing just before serving.

If you’re feeling particularly adventurous, and would like to experience Nancy’s entire meal, try this fabulous recipe for Easy Cheese Soufflé, from Canadian Living Magazine—best fool-proof recipes ever.