John Mike’s Caesar Salad Recipe
John Mike is a restaurateur, chef, TV host and, now, a cookbook author. We sat down with him to get his restaurant recommendations in Montreal—check out the results on our social media! Our little crush in this book is his Caesar salad recipe. It’s a classic, simple recipe that delivers every single time!
“It’s one of the first recipes I learned at 15, when I was trying to impress my girlfriends visiting my parents in Quebec City. It has evolved a lot, but it remains a staple in my repertoire.”
Serves: 2
Prep time: 15 minutes
Ingredients
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3 cloves confit garlic (see Confit Garlic Mayonnaise, p. 201, steps 1 to 4)
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6 anchovy fillets, chopped
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2 tbsp chopped capers
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2 egg yolks
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2 tbsp Dijon mustard
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5 drops Tabasco
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1 tsp Worcestershire sauce
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2 tbsp lemon juice
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250 ml (1 cup) vegetable oil
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2 romaine lettuces, washed and cut into pieces about 4 cm (1½ inches) long
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3 tbsp Parmesan, finely grated with a Microplane
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3 tbsp crumbled bacon
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A drizzle of extra-virgin olive oil
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Freshly ground black pepper
Preparation
In a large bowl, combine the garlic, anchovies, capers, egg yolks, Dijon mustard, Tabasco, Worcestershire sauce and lemon juice.
Gradually drizzle in the oil in a thin stream, whisking continuously until the dressing is smooth and emulsified. Adjust seasoning if needed.
Add the romaine leaves to the dressing and gently toss to coat well.
Transfer to a serving plate. Sprinkle with Parmesan and bacon. Finish with a drizzle of olive oil and freshly ground black pepper.
Note: For a thicker dressing that will keep in the refrigerator for up to 3 days, blend all the ingredients in a food processor. This recipe doesn’t include croutons, but you can absolutely add some for extra crunch!
Want more recipes from John Mike? Pick up his book, published by Éditions de l’Homme, here!
And if you’re seriously craving a Caesar salad but don’t feel like cooking, take a look at our list of the best Caesar salads in Montreal!
