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Hemingway's Tropical Bar & Grill Key Lime Caesar

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  • Submitted by: Recipe Group Member
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  • Baby romaine lettuce
  • Parmesan shavings


  1. Soak whole garlic cloves in the olive oil for 48 hours. Discard garlic when finished with recipe.
  2. 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.
  3. In a large pan, sauté pecans butter and brown sugar until the nuts are toasty and well-coated.
  4. 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.
  5. Makes 4

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