Ask A Chef: Black Dog’s Caesar Salad

September 29th, 2015

Q: We’ve been driving two hours to the Black Dog Village Pub and Bistro in Bayfield, Ontario, for their creamy anchovy-free Caesar salad. Any chance you can get the recipe and save us some time on the road? — Nicole, Cambridge, Ontario

A: Black Dog’s Caesar Salad has been one of their most popular dishes since it opened in 2005. The trick, says owner Kathleen Sloan-McIntosh, is to completely dry the romaine leaves so the tangy dressing will adhere well.

Ingredients

Serves 46

Dressing

3 cloves roasted garlic
1 cup Hellmann’s mayonnaise
1⁄2 cup grated Grana Padano cheese
1⁄4 cup white-wine vinegar
2 tbsp freshly squeezed lemon juice
2 tsp Dijon mustard
2 tsp Worcestershire sauce
1⁄2 tsp sea salt
1⁄2 tsp freshly ground black pepper
1⁄4 cup extra-virgin olive oil

Salad

8 slices double-smoked bacon, cut into 1″ pieces
4 romaine hearts, washed, dried, cut into bite-size pieces
1⁄2 cup grated Grana Padano cheese

Directions

To make dressing, place all ingredients except olive oil in a food processor. Purée until smooth. With motor running, add olive oil in a slow, steady stream to form thick, emulsified dressing. Transfer to airtight container. Refrigerate up to 1 week.
Place bacon in a large, nonstick frying pan over medium heat. Cook, stirring, until brown and crisp, 5 to 7 minutes. Drain on paper towel.
In a large salad bowl, toss romaine with enough dressing to coat lightly. Top with cheese and bacon.

Source

House & Home July 2012

Photographer Kathleen Sloan-McIntosh

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