Food is everything
the magazine

Food is everything, the magazine
YOUR DESTINATION FOR EXCLUSIVE SUMMER PRODUCTS
SUMMER 2021 EDITION



Recipes

Grilled caesar by Manon Lapierre, a.k.a. La petite bette


15 ingredients
20 minutes
3-4 servings

15 ingredients
20 minutes
3-4 servings

Ingredients
Caesar dressing
  • 4 anchovy fillets
  • 2 cloves garlic, coarsely chopped
  • 2 egg yolks
  • 15 mL 1 tbsp. Dijon mustard
  • 30 mL 2 tbsp. lemon juice
  • 30 mL 2 tbsp. olive oil
  • 5 mL 1 tsp. Worcestershire sauce
  • 125 mL ½ cup neutral-flavoured oil (grapeseed or canola oil)
  • To taste pepper
Salad
  • 1 romaine lettuce, cut into 4 long wedges
  • 3 bacon steaks (about 5 mm thick)
  • 3 slices of country-style bread or baguette
  • 30 mL 2 tbsp. olive oil
  • 30 mL 2 tbsp. grated Parmigiano Reggiano
  • To taste salt and pepper
Preparation
At home
  1. Add all dressing ingredients to a 500-mL Mason jar.
  2. Place the immersion blender at the bottom of the jar, turn it on and count to five, then slowly move up to the surface being careful not to let the dressing splash.
  3. That’s it! Caesar dressing in 42 seconds, give or take.
Note: If you don’t have an immersion blender, chop the garlic and place all ingredients (except oil) in a bowl. Pour in oil gradually, whisking constantly until fully emulsified. Keeps in the refrigerator for seven days.
On the road
  1. Preheat the campfire grill or BBQ and place lettuce wedges on top. Grill wedges quickly over very high heat until leaves are slightly charred but not wilted. Set aside.
  2. Grill bacon steaks. Brush bread with olive oil and grill, keeping a close eye on it and turning halfway through cooking. Set aside.
  3. Cut grilled bread into croutons and bacon steaks into pieces.
  4. Arrange grilled lettuce on a large serving dish, then top with a drizzle of dressing, croutons, bacon bits and Parmigiano Reggiano. Season with salt and pepper to taste.

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