Caesar Salad with Oka

Caesar Salad with Oka
  • 4 servings
  • 0:20 Preparation
  • 0:16 Cooking
  • 0:36 Total Time


Add all
  • 3 Tbsp.
    (45 ml)

    extra virgin olive oil

  • 2

    large garlic cloves, cut in two

  • 4

    slices whole grain bread

  • 2

    small heads of romaine lettuce

  • 2 oz
    (60 g)

    Oka, diced

  • dressing:

  • 1


  • 2 Tbsp.
    (30 ml)

    Dijon mustard

  • 1 Tbsp.
    (5 ml)

    Worcestershire sauce

  • juice of 1/2 lemon

  • 4 Tbsp.
    (60 ml)

    extra virgin olive oil

  • salt and freshly ground black pepper


Preheat oven to 375°F (190°C).

Pour oil in a small saucepan, add garlic and heat 5 minutes without letting the oil smoke or the garlic burn. Remove garlic. Reserve oil.

Cut crust from bread slices, then dice them. Place diced bread in garlic flavoured oil and let them soak it up. Place them on a pastry sheet and toast them in a preheated oven about 10 minutes, or until crispy.

To make dressing, plunge egg in boiling water for 1 minute, then break it in a bowl and, using a teaspoon, remove uncooked white. To egg yolk, add mustard, Worcestershire sauce, lemon juice, olive oil, salt and pepper, then whisk vigorously.

Rub 1/2 of a garlic clove over the inside of a salad bowl. Wash and dry lettuce leaves carefully, then shred into the salad bowl.

Add diced Providence Oka, croutons and dressing, toss and serve right away.

Source: Féd. producteurs de lait du Québec

Wine and meal pairing

Fruity and vibrant

Fruity and vibrant
These dry wines and ciders have a nose of fruit and flower aromas while having a rich taste on the palate. They get a pleasant liveliness from their acidity.
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