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Caesar Salad

This recipe reminds us never to settle for a bottled dressing. Bold, garlicky flavour is what makes the Caesar a superstar.

1 lb Romaine lettuce (washed, dried and cut into 1.5 inch by 1.5-inch pcs)
2 egg yolks
1 Tbsp Dijon mustard
2 Tbsp canola oil
1 Tbsp olive oil
1 tsp Tabasco
1/2 Tbsp Worcestershire sauce
2 anchovy fillets
2 cloves garlic crushed
juice from 1 lemon
1 Tbsp red wine vinegar
3 Tbsp grated parmesan
1/2 cup croutons


  1. In a wooden bowl, using the back of a large spoon, mash together garlic and anchovies into a paste.
  2. Add egg yolks and mustard. Stir vigorously until fluffy.
  3. Drizzle in olive oil slowly while mixing vigorously, then canola oil.
  4. When the oil is fully emulsified add lemon juice, Tabasco, Worcestershire and red wine vinegar; while still mixing vigorously.
  5. Add lettuce to the dressing and season with salt and pepper.
  6. Plate and garnish with croutons, parmesan cheese and lemon wedges(optional).


Yield 4 servings


A tried and true classic Winnipeg establishment for 60 years, located at the city’s famous Portage and Main intersection. The atmosphere is comfortably opulent with traditional dark panelling. Perfectly aged…

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