In my youth I worked in many restaurants and in the process, I ate a lot of restaurant food. I can’t tell you just how many BAD Caesar salads I’ve eaten in my day, but there were a lot. And it certainly wasn’t easy to find a good one.
Then everything changed when my little brother got a job working at a now defunct restaurant called Clancy’s, in Winnipeg in the early 1990’s. That was how we discovered this amazing Caesar salad dressing recipe!
However, my very first job was a “salad girl” at Bonanza. I was 14 years old.
Easy Caesar Salad Dresssing
I recall my parents having to sign some special form to say I could work; I had begged them. I wanted to have my own money and a real job so badly; not just the chump change I was earning from babysitting at the time.
Surprisingly, for a restaurant that had the biggest salad bar around at the time, (so big that they needed 2 ‘salad girls’ stocking it during the dinner shift) Bonanza had one of the worst Caesar salads I ever tasted!
But they did have an amazing Monterey Chicken!
Copycat Recipes:
There are very few restaurant recipes that I want to recreate, but that Monterey Chicken was definitely one of them! And now my mission to recreate it has been successful! I actually contacted a couple of people who worked there with me back in the 80’s, and based on their memories and my own, I was finally about to pretty much nail it!
And although I personally never actually worked at Moxie’s, I have eaten there a lot over the years and adore Moxie’s Steak Salad with Clamato Dressing ! And I happen to think I’ve done a pretty darn good job of recreating it (in a healthy Weight Watchers Way, of course!) And my IHOP Grain & Nut Pancake Copycat recipe is also a delicious rendition of the original!
Not copycat:
But this Caesar salad dressing… Oh man, I’m soo lucky that I don’t even have to try to recreate it because my brother got the actual recipe many years ago. It’s no copycat -it’s the real deal! It is tangy, creamy and oh so delicious!
My Mom started making this salad dressing back then and it has become a cherished family classic. If this Caesar salad is not served at a special meal or gathering in our family, it is very unusual. I moved away from Winnipeg many years ago, but I still serve this salad at every special meal I make. And whenever I bring it to a dinner or potluck I always get asked for the recipe.
Retirement
When I took that job at Bonanza at the age of 14 my parents told me I’d have plenty of time to work and instead, I should just enjoy being a kid. I wish I listened to them because I’ve been working ever since.
And by the age of 30 I was pretty much ready to retire. Several years later, I am still ready to retire, but that won’t be for a while yet. Fortunately, I’m not working in the restaurant business, as I had my fill of that for a lifetime. And although my parents were right, one thing I have no regrets over is being introduced to Bonanza’s Chicken Monterey. But I’m especially thankful that my brother did his own stint in restaurants and was able to score this amazing Caesar salad dressing recipe!
What to do with leftover Caesar Salad Dressing
I always end up with a little extra dressing (or make sure I do now that I created these) So if you have leftover Caesar salad dressing, then give these Caesar Twice Baked Potatoes a try! They are soooo tasty!
Inspiration
I loved this Caesar salad dressing recipe so much that it inspired me to create this Fried Caesar Chicken!
Grilled Chicken Caesar Salad
Ingredients
- 4 chicken breasts boneless and skinless
- Cajun seasoning
- Garlic powder
Caesar Salad Dressing:
- 2 whole eggs * you can use pasturized whole eggs or pasturized liquid eggs
- 3 cloves garlic
- 1 -50g can of anchovies (drained) * you can substitute anchovy paste
- 1 ounce worcestershire sauce
- 1 ounce lemon juice
- 1 ounce white wine vingegar
- 1 cup olive oil
Salad:
- 1/3 cup parmesan cheese
- 1 -142 g bag of ceasar salad croutons
- 1-2 head romaine lettuce washed and dried
Garnish:
- parmesan cheese for sprinkling
- lemon wedges (optional)
Instructions
- Generously sprinkle garlic powder and Cajun seasoning on both sides of chicken breast. Grill chicken breasts until cooked through and no longer pink in the middle
- Wash and cut lettuce into bite sized pieces. Add croutons, parmeasan cheese and cooked chicken.
Caesar Salad Dressing
- Add eggs, garlic, anchovies, wine vinegar, worcestershire and lemon juice to blender and mix until smooth. Then slowly add olive oil and blend for another minute or so, until combined
- Mix dressing into lettuce mixture until combined. Sprinkle on a little more parmesan cheese and add lemon wedges, if desired
Notes
Nutrition
This recipe is part of The Country Cook’s Weekend Potluck
I had forgotten all about Bonanza restaurants! We used to take our kids to the one in Victoria years ago. Some of the salad bar items were good, others not so much! Caesar Salad is my hubby’s favourite and you’ve paired it with Cajun chicken which I love! Great classic recipe Terri!
Thanks, Elaine! I still miss Bonanza 🙁
I need this in my life! Your dressing definitely sounds like a keeper. So many restaurants have lousy caesar salads, I usually just make it at home. Next time I make it I’m trying out your recipe. Thanks for sharing!
Hi Jo- Thanks! Yes, it soo hard to get a decent caesar salad in a restaurant. I hope you enjoy the recipe!
You’re so right, there are a lot of bad Caesar salad dressings out there. Yours looks closer to the classic, which is always delicious. Bonanza restaurants! I forgot about them, too.
Hi Colleen,
Thanks! Still miss Bonanza 🙂
Thank you for this great restaurant recipe, Terri! I am quite familiar with them and this one sounds like a keeper for sure! Chicken Caesars Salads are a favourite in our house. Thanks so much for sharing!
Thanks, Denise! Not many people remember Clancy’s, so it’s nice to hear you do :).