Jacob's & Co. Steakhouse's Caesar salad

By Chef Danny MacCallum
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Chef Danny MacCallum from Jacob's & Co. Steakhouse shows us how to kick a classic caesar salad up a notch. 



  • Pinch of flake white sea salt
  • 1 teaspoon freshly ground pepper
  • 1 black anchovy
  • 1 clove of garlic, crushed
  • 1 egg yolk
  • 1 tablespoon Tabasco sauce
  • 2 tablespoons Worcestershire sauce
  • Juice of 1/2 lemon
  • Red wine vinegar


Grind egg yolk, Tabasco sauce, Worcestershire sauce, lemon juice and red wine vinegar into a paste.

Stir ingredients together.

Add olive oil into the bowl in a slow drizzle until all the ingredients are emulsified.

Add croutons and cheese then stir to toss.

Add the lettuce then toss to coat.

Plate the salad and garnish with a little cheese and a white anchovy on top.

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