Elevated Caesar Salad

Hi friends, welcome to my first blog post! I am so excited to share my version of how to leve an inspired life with you. For this first post I decided to write about two topics I am very passionate about, cooking and entertaining. I genuinely love to entertain, and I frequently host friends and family for warm and inviting dinners at our home. There is something incredibly fulfilling about bringing people together around a beautifully set table, where laughter, good food, great conversation, and the clinking of glasses create a symphony of joy and connection. I am also a passionate cook who is constantly trying new recipes and perfecting the ones my family already loves. Being from Alberta, my roots run deep into the classic recipe’s that I grew up with but I try to add my own flair into them. The flavours and aromas of my childhood often find their way into my kitchen, reminding me of the warmth and love that accompanied family meals. With every gathering I host, I strive to recreate that sense of joy that comes from sharing a meal with loved ones.

I grew up eating exceptionally good food cooked by my mom, my grandma, and my auntie. Not every meal we ate was fancy, far from it, but everything was cooked with love and a desire to create a place of sharing and connection around the family table. However, dinners for me weren’t always around the family table. My parents were extremely hard working people who enjoyed indulging in the finer moments of life from time to time. They felt it was important to take my brother Jim and I out for very beautiful, “fancy” meals for special occasions. I simply loved those evenings. As a family, we would get dressed up in our formal wear and I felt very elegant and special. From a young age, we would go to fine dining restaurants and prominent steakhouses, like Hy’s Steakhouse. These establishments were not merely places to eat; they were venues for creating cherished memories. I remember the rich scents of perfectly grilled steaks and the luxurious feel of the dining experience, where every detail was meticulously crafted to ensure a memorable evening. The white linen tablecloths, the lovely polished cutlery made you anticipate the delicious food being served because you knew it was going to be a very special experience. The classic dishes served there, from succulent prime rib to creamy mashed potatoes and decadent desserts, have inspired my own culinary repertoire. I often find myself recreating these beloved recipes, while adding my own personal touch that takes into consideration some dietary restrictions and cultural choices that were not prominent back in my childhood.I believe that every dinner I host becomes an opportunity to share a piece of who I am and how my heritage and my family’s history of food helped me become the hostess I am today. My goal is to invite my guests to indulge in the flavours that have shaped my life and to experience the warmth of hospitality that I strive to attain.

So it was only fitting that the fist blog post is one of my first memorable experiences with Hy’s Steakhouse. Watching the elegant server make a classic Caesar Salad table side was an experience I never forget. The little cart being carefully brought out to the table, the forks mashing the garlic into the well worn wooden bowl, the creamy dressing that seemed to magically form in sheer minutes all fascinated me. These special meals out were the foundation of my love for great food and a beautiful table settings. These special meals also helped me understand that occasionally treating ourselves to the finer things in life is so very important. Recently, my husband Eddie and I went to the Hy’s Steakhouse in Vancouver, British Columbia. Eddie had never been before and, of course, we ordered the Caesar Salad. One might worry that such a cherished memory from childhood may become tarnished if the current experience did not live up to the long remembered memory. I am happy to share that the experience, and the taste, were as good as I remembered.

I grew up in the 1970’s and 1980’s, back when the home dinner party were events to remember. Our family often hosted guests, my mom spent the day preparing amazing meals filled with classic recipes I still love today. My mom Geri always strived to make her dinner parties elegant and delicious. We sat in the formal dining room with it’s long wooden table and red velvet swagged drapes. Dinner would be courses of the most delicious food complimented by beautiful wines and enticing beverages that flowed as freely as the conversation. My brother and I were expected to participate in many of these more formal dinners, we were to be polite but we were encouraged to have meaningful conversations with our guests, and of course we were always expected to be well behaved. I loved every minute of those dinners, they are some of my fondest memories and the foundation for my love of entertaining, and that is all thanks to my parents.

For my first Dawn McConnell Inspired Living post, I chose to share a recipe that has been a staple in my life: Caesar Salad. Over the years, I wanted to recreate my mom’s Caesar salad, commonly served at those dinner parties my mom so lovingly hosted. My mom and Auntie Carol made the best Caesar salads, closely resembling the Hy’s version. In my mind, it was the best you could create at home. Over the years, try as I might, I could never master it. I could produce a somewhat “decent” version; it was okay, but I knew I could do better. As with anything I prepare in the kitchen, I am always trying to improve and refine my recipe so the result it is an authentic a representation of who I am and the flavours I love. But with Caesar Salad, no matter what I did, I just couldn’t get Mom’s recipe to bring me that WOW factor I always strive to create! Her version was creamy, but light and delicious while mine felt boring. Frustrated, I began researching other Caesar salad recipes to see what I might do to elevate my own version and take it to the next level in flavour and presentation. 

Traditional Caesar Salad relies on the creaminess of the egg, the saltiness of the anchovy, and the crunch of the crouton to really pump up the flavour. I hesitated to use raw egg yoke (personal preference) and I have been recently diagnosed with a fish allergy and need to be careful. (When we recently went to Hy’s I had them make it without the anchovy paste)

I was also very inspired by the more modern take on Caesar salad. I love the Earl’s Restaurant version, very rich and cheesy and I decided to veer towards that style of caesar salad. Now, I confess, before you read further this is an elevated Caesar salad and not one that will win you the “healthy heart recipe of the year” award. My caesar salad has three types of Italian meats, three forms of Parmigiano Reggiano, and a whole lotta love added into it. I am well aware it is filled with all things we must use restraint on but I firmly believe that the romaine lettuce cancels out all the calories and fat, don’t you agree?

The result of my experiment was hugely successful. From the first time I served my new version of this classic to my family, to as recently as last week when I served it for my dinner guests, this version has become my “go to” salad when I entertain. We all have that one recipe that represents who you are and your style of cooking perfectly, and this Caesar Salad recipe is mine. Full disclosure, this is not a cheap salad to make, and it’s not low in calories and I guarantee it is not doctor approved. However, it IS extremely delicious and makes everyone who eats it want seconds and the printed recipe. As with most things I will share with you, you do not have to follow this recipe to the letter. You can cut back on the meat and the cheese to make it more appealing to your family. You will notice I do not add a bread crouton, I have several celiac and gluten sensitive family members and friends so I do not add them but you certainly could toss some into the mix. This recipe is adaptable to your taste but I will share it as I make it for your reference. This recipe will serve 6 people easily. 

Dawn’s Elevated Caesar Salad

3 Hearts of Romaine, washed and cut into small pieces

6-8 Pieces Prosciutto, cut in thin pieces

6-8 Pieces Copa Di Parma, cut in thin pieces

1 Bag Cubed Pancetta

4-6 Cloves of Garlic, peeled and minced or pressed 

4 ounces Extra Virgin Olive Oil

1/3 Cup Mayonnaise 

1 Heaping TSP Whole Grain Dijon Mustard

10 drops Worcestershire Sauce

1 TBSP Freshly Squeezed Lemon Juice

1/2 Cup Extra Fine Shredded  Parmigiano Reggiano

1 Cup Finely Grated Parmesan 

1 Cup Parmesan Petals 

1/2 Tsp Salt

1 Tsp Pepper

Optional: Prosciutto Chips

1. Fry the pancetta in a frypan, I use a bigger than necessary pan so the grease splatter isn’t as bad. Once the Pancetta is crispy, turn the burner off and using a slotted spoon to remove the meat to a paper towel lined plate. Do not discard the oil from the pancetta. Cook your sliced prosciutto and Copa di Parma in the same saucepan where the pancetta drippings are. I use tongs to break the meat apart and cook until crispy. Remove and place the crispy meat with the fried pancetta. If you are doing Prosciutto chips, you may need to add a tablespoon or two of olive oil to the same pan and gently lay full pieces of Prosciutto in the pan, turning carefully to form chips. Remove from oil and place on a paper towel lined baking sheet. Set your meats aside until ready to serve.

2. In a medium sized bowl or measuring cup, add the olive oil, minced garlic, mayonnaise, dijon mustard, Worcestershire, lemon juice, 1/2 cup extra fine Parmesan cheese, salt and pepper. Stir to combine and set in fridge until ready to serve.

3. To assemble the salad place the chopped romaine into a bowl, add the chopped crispy Italian meat (do not add the prosciutto chips at this point), and all three types of remaining parmesan cheese. Using salad tongs, mix the salad carefully, being sure to get all the lettuce evenly coated. If using Prosciutto chips, place on top of the salad either as a garnish on the full bowl or plate the salad and carefully place the chips on top for garnish. 

Notes: 

Costco or Superstore are the best places I have found to buy the Italian meats and cheeses at a reasonable price. I often buy the combo packs of meat, for this recipe I would buy a combo pack and use all the prosciutto and Copa di parma that comes in it. It may be a little more than six slices but….it only makes it better. You may get a pack with Salami, yes I have fried that too and added it in. And yes, its delicious!

Do not assemble your salad more than 15 minutes before serving as it will start to slowly go mushy. 

You can alter the amount of meats and cheeses if you want a more standard type of salad. The dressing in this is so good, I often do that for my husband and I. You may use regular bacon as well, it works perfectly fine in it

Some people add a shot of Vodka to the dressing, many people have found it enhances the flavours. Personally, I don’t as I love the dressing just as it is. 

Plated Ceasar Salad with Prosciutto Chip