The Speares

Living the life in Muskoka


Caesar Salad


Full recipe. Or you can make this for two.



In a medium-sized glass bowl add
  • 2 egg yolks

Slowly whisk in
  • 1 cup olive oil
  • 2 tbsp vinegar
  • 1 teaspoon dry mustard
  • 1 teaspoon worchestershire
  • 1 teaspoon lemon juice
  • dash tobasco
  • some pepper
  • 2 anchovy fillets, smushed
  • 3 or 4 garlic cloves, also smushed and then sliced

Store in mason jar in fridge for a few hours. Shake it every now & then. Then fill a large bowl or pot with water and put in the sink. Get
  • 3 heads of Romaine

and pull off individual leaves. Rinse each leaf and remove suspicious bits, then rip off bite-sized chunks (no spines, just the leafy bits) and place into salad spinner. As spinner gets fullish, spin and then place the romaine chunks into a big salad bowl. Discard the spines or eat them, they're quite good. Don't add the dressing to the salad until ready to eat.

To serve, add the dressing to the salad and mix it all up with a wooden spoon. Then add
  • 1/4 cup parmesan, shaved or ground
  • 1/4 cup bacon bits

and mix it up again.

If you're travelling somewhere and taking the salad, don't mix in the dressing or the cheese and bacon. Instead, put the ripped romaine into a large travel-friendly salad bowl (maybe stainless steel) with some damp (but not dripping) paper towel on top. On top of the paper towel put the (rinsed) mason jar of dressing, a baggie of parmesan and another of bacon bits. In the middle of these place a small (rinsed) freezer pack. Then cover with plastic wrap. Mix it all up at destination just prior to eating.