Hemingway's Tropical Bar & Grill Key Lime Caesar

recipe box


  • 1 oz fresh garlic cloves
  • 4 oz olive oil
  • 1 oz chopped garlic cloves
  • 2 oz pasteurized egg yolks
  • 1 1/2 Tbsp Worcestershire sauce
  • 1 oz Dijon mustard
  • 1 1/2 oz anchovies packed in salt (optional)
  • Freshly ground pepper to taste
  • 16 oz canola oil
  • 1/2 oz cracked black pepper
  • 3 1/2 oz grated Parmesan cheese
  • 3 oz Key lime juice
  • 4 oz pecan halves
  • 2 Tbsp butter
  • 2 Tbsp brown sugar
  • Baby romaine lettuce
  • Fresh lime juice
  • Parmesan shavings


Soak whole garlic cloves in the olive oil for 48 hours. Discard garlic when finished with recipe.

Add egg yolks to the work bowl of a blender. Next, add garlic and mustard. Process until combined. Add Worcestershire sauce, anchovies and freshly ground pepper. With the machine running, pour in garlic-infused olive oil in a slow, steady stream. Add Key lime juice. With the machine running, pour in canola oil in a slow, steady stream. Add the grated Parmesan cheese.

In a large pan, sauté pecans butter and brown sugar until the nuts are toasty and well-coated.

Coat baby romaine leaves with some of the dressing. Add a few of the nuts to the work bowl and a spritz of fresh lime juice. Using tongs, place some of the salad mixture on a serving plate with a sprinkling of additional nuts, a generous shaving of Parmesan cheese and freshly ground black pepper.

Makes 4

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