Grilled Caesar salad with wild boar bacon from Sangliers d'la Lièvre

Ceasar salad and Cocktail


Just like you, we here at the FMG were looking forward to having some friends over for a barbecue! In order to help you entertain in style, we have prepared, in collaboration with le St-Estèphe, 4 sizzling recipes to spice up your summer! 

This month, we suggest a recipe for grilled Caesar salad on the BBQ, complete with wild boar bacon. It's very easy to make and all the ingredients needed to prepare the recipe can be found at IGA Extra Famille Charles. Now that you have them all on hand, turn on the barbecue burners and follow these instructions!


1 romaine lettuce heart, cut in half lengthwise

8 slices of wild boar bacon from Sangliers d'la Lièvre

  • Preheat the barbecue to medium high heat to allow for indirect cooking. Place the bacon slices on the grill to crisp them up. Cut the bacon into small strips and set aside off the heat.
  • Lightly moisten the lettuce and place it directly on the grill for about 30 seconds on each side to give the outer leaves colour.

Caesar dressing

1 egg yolk

15 ml (1 tbsp.) Dijon mustard

1 head of Mayo Hill candied garlic

1 cup (250 mL) canola oil

The juice of one lemon

30 ml (2 tbsp.) capers, chopped

2 anchovy fillets, to taste

250 ml (1 cup) grated Manchebello cheese from Montebello Cheese Factory

Salt and pepper

  • In a bowl or food processor, whisk egg yolk with mustard and garlic. Add the lemon juice, capers and anchovies to the mixture.
  • Add a drizzle of oil, whisking continuously until you have a mayonnaise. Enhance the mixture by adding 60 ml (1/4 cup) of Manchebello cheese. Finish with a sprinkle of salt and pepper to taste.

 Candied Garlic Croutons

8 slices Oddo House Dried Tomato and Basil Fougasse bread

60 ml (1/4 cup) olive oil

1 head of Mayo Hill candied garlic

  • Rub the bread slices with the garlic and drizzle with olive oil.
  • Place the bread on the barbecue grill for approximately 1 minute on each side.

Remove from heat and cut into wedges.

Just before serving, drizzle the dressing over the lettuce. Spice it up with bacon and grated Manchebello cheese. For maximum flavour, finish with a touch of pepper and serve with croutons spread with roasted garlic.

Everyone knows that a successful evening begins with a great cocktail to be enjoyed in good company! The SAQ has taken great care to select a cocktail recipe to accompany each of the 4 sizzling recipes. With the Caesar salad, what better than The Ultimate Caesar prepared with Rosemont Spiced Amber Rum, proudly made in Québec.

Ingredients and preparation

45 ml (1 1/2 oz) Rosemont Spiced Amber Rum

150 ml (5 oz) Clamato juice

The juice of one lime wedge

1 dash hot sauce

2 dashes Worcestershire sauce

Horseradish to taste

Ice cubes

One lime wedge (for garnish)

One stalk of celery (for garnish)

  • In a highball glass with a few ice cubes, add all ingredients except the lime wedge and celery stalk.
  • Stir with a mixing spoon.
  • Garnish with a lime wedge and celery stalk.

You are now ready to enjoy a wonderful summer evening. Choose a beautiful hot day, gather the ingredients, call your friends, and become the master of the BBQ for a night! 

Enjoy your meal and your summer!

Bloody Caesar and rum
SAQ made in Quebec
SAQ 100