September 29, 2015

Ask A Chef: Black Dog’s Caesar Salad

Recipe: Kathleen Sloan-McIntosh

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.



  • 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


  • 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


Yield: Serves 4 to 6

  1. 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.
  2. 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.
  3. In a large salad bowl, toss romaine with enough dressing to coat lightly. Top with cheese and bacon.

Kathleen Sloan-McIntosh


House & Home July 2012