September 29, 2015
Ask A Chef: Black Dog’s Caesar Salad
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.
Yield: Serves 4 to 6
- 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.