Grilled Caesar salad with wild boar bacon from Sanglier d’la Lièvres

June 15th, 2021

Just like you, we here at the FMG were looking forward to having some friends over for a barbecue! In order to help you entertain in style, we have prepared, in collaboration with le St-Estèphe, 4 sizzling recipes to spice up your summer! 

Caesar salad

This month, we suggest a recipe for grilled Caesar salad on the BBQ, complete with wild boar bacon. It’s very easy to make and all the ingredients needed to prepare the recipe can be found at IGA Extra Famille Charles. Now that you have them all on hand, turn on the barbecue burners and follow these instructions!

  • 1 romaine lettuce heart, cut in half lengthwise
  • 8 slices of wild boar bacon from Sangliers d’la Lièvre

Preheat the barbecue to medium high heat to allow for indirect cooking. Place the bacon slices on the grill to crisp them up. Cut the bacon into small strips and set aside off the heat.

Lightly moisten the lettuce and place it directly on the grill for about 30 seconds on each side to give the outer leaves colour.

Caesar dressing

  • 1 egg yolk
  • 15 ml (1 tbsp.) Dijon mustard
  • 1 head of Mayo Hill candied garlic
  • 1 cup (250 mL) canola oil
  • The juice of one lemon
  • 30 ml (2 tbsp.) capers, chopped
  • 2 anchovy fillets, to taste
  • 250 ml (1 cup) grated Manchebello cheese from Montebello Cheese Factory
  • Salt and pepper

In a bowl or food processor, whisk egg yolk with mustard and garlic. Add the lemon juice, capers and anchovies to the mixture.

Add a drizzle of oil, whisking continuously until you have a mayonnaise. Enhance the mixture by adding 60 ml (1/4 cup) of Manchebello cheese. Finish with a sprinkle of salt and pepper to taste.

 Candied Garlic Croutons

  • 8 slices Oddo House Dried Tomato and Basil Fougasse bread
  • 60 ml (1/4 cup) olive oil
  • 1 head of Mayo Hill candied garlic

Rub the bread slices with the garlic and drizzle with olive oil.

Place the bread on the barbecue grill for approximately 1 minute on each side.

Remove from heat and cut into wedges.

Just before serving, drizzle the dressing over the lettuce. Spice it up with bacon and grated Manchebello cheese. For maximum flavour, finish with a touch of pepper and serve with croutons spread with roasted garlic.

The Ultimate Caesar cocktail

Everyone knows that a successful evening begins with a great cocktail to be enjoyed in good company! The SAQ has taken great care to select a cocktail recipe to accompany each of the 4 sizzling recipes. With the Caesar salad, what better than The Ultimate Caesar prepared with Rosemont Spiced Amber Rum, proudly made in Québec.

  • 45 ml (1 1/2 oz) Rosemont Spiced Amber Rum
  • 150 ml (5 oz) Clamato juice
  • The juice of one lime wedge
  • 1 dash hot sauce
  • 2 dashes Worcestershire sauce
  • Horseradish to taste
  • Ice cubes
  • One lime wedge (for garnish)

One stalk of celery (for garnish)
In a highball glass with a few ice cubes, add all ingredients except the lime wedge and celery stalk.

Stir with a mixing spoon.

Garnish with a lime wedge and celery stalk.

You are now ready to enjoy a wonderful summer evening. Choose a beautiful hot day, gather the ingredients, call your friends, and become the master of the BBQ for a night! 

Enjoy your meal and your summer!

For more culinary ideas, check out the 3 other flambé recipes offered by St-Estèphe:

You will also discover 3 other cocktails designed by SAQ experts!