"O Caesar"

Forty six years ago Walter Chell created the classic Canadian cocktail known as the Caesar.  The sweet acidy of tomato clam juice mixed with the right amount of heat from vodka, worcestershire, and tobasco then finished with a salty bitter celery salt makes this drink the perfect beverage on a hot mid summers day. Add in a celery stick, slice of  cucumber,  a pickled bean and you have yourself a meal!  

This Canada day I pay tribute to the Caesar by  making a light and refreshing Canadian Caesar Salad, Happy Birthday Canada!



  • Red or Green Romaine lettuce
  • Cherry or grape tomatoes
  • Cucumber
  • Celery
  • Green Beans 
  • Toasted Almonds

Caesar Vinaigrette

  • 1/4 cup Clamato Juice
  • 1/4 cup Olive Oil (light tasting) 
  • 2 Tbsp of Vodka
  • 1  tsp dijion mustard
  • 1 tsp of worcestershire
  • 1/2 tsp Spicy sea salt  ( I used Amola's Molton Hot Salt) 
  • 1/2 tsp of Celery Seeds(ground) 
  • Juice of 1/2 a lemon (or to taste) 
  1. Preheat oven to 325f and toast 1/4 cup of almonds for 10 minutes. Remove from oven, cool and lightly chop. 
  2.  Blanch the green beans and cool  (you can skip this step and just have them raw) 
  3.  Wash, dry and tear lettuce leaves to desired size and place in a medium bowl
  4.  Cut the desired amount of veggies using your favourite cut 
  5.  Add all the ingredients for the Caesar vinaigrette into  a 250ml mason jar. Place lid on the jar and shake the dressing, mixing all that yummy goodness together.
  6. Pour desired amount of vinaigrette over chopped vegetables, toss lightly and top with toasted almonds
  7. Enjoy!  
  • If you don't have spicy salt, use plain sea salt and add a few splashes of your favourite hot sauce or some red chill flakes
  • If you want to make this a little more rich, a few grilled prawns or shrimp would be heaven. 
  • Vinaigrette makes 1 cup worth of dressing