Recipe courtesy of Chuck Hughes
Print
BLT Caesar
Total:
2 hr 35 min
Prep:
15 min
Inactive:
2 hr
Cook:
20 min
Yield:
4 servings
Level:
Easy
Total:
2 hr 35 min
Prep:
15 min
Inactive:
2 hr
Cook:
20 min
Yield:
4 servings
Level:
Easy

Ingredients

Prosciutto Rim: 
  • 3 slices prosciutto
  • 1 tablespoon smoked salt
  • 1 teaspoon peppercorns
Lettuce Ice Cubes:
  • 1 head iceberg lettuce
  • Juice of 1 lemon
  • Salt and pepper
Caesar:
  • Lemon juice, for glasses
  • 2 cups tomato juice, divided
  • 2 cups cup vodka, divided
  • Green jalapeno hot sauce (recommended: Tabasco)
  • Worcestershire sauce
  • 1 tablespoon horseradish, for garnish
  • Lemon wedges, for garnish

Directions

The BLT Caesar is Chuck Hughes' ingenious take on the classic Caesar featuring a prosciutto rim, lettuce ice cubes and a kick of fresh horseradish.

For the prosciutto rim: Preheat the oven to 350 degrees F. 

On a baking tray lined with parchment paper, place the slices of prosciutto, cover with another sheet of parchment paper and another baking tray. Cook in the oven until crispy, about 20 minutes. Remove from the oven and set aside. 

Using a spice grinder, reduce the prosciutto to powder with the smoked salt and peppercorns. 

For the lettuce ice cubes: Cut the lettuce head into 3 parts. Blanch the lettuce leaves in salted boiling water for 1 minute. Remove, drain, place in a bowl containing icy cold water and then drain again. Using a blender, reduce to a puree with the lemon juice and a dash of hot sauce. Add a little bit of water if too thick. Season with salt and pepper. Pour into an ice cube tray. Freeze for 2 hours, or until ready to use. 

For the Caesar: Rim 4 glasses with lemon juice and then dip in the prosciutto mixture. Drop 3 lettuce ice cubes in the bottom of each glass. Fill the glasses with 1/4 cup vodka, then with 1/4 cup tomato juice. Add a dash of hot sauce and Worcestershire sauce. Garnish with freshly grated horseradish and lemon wedges.

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