BLT Caesar
BLT Caesar
Get this quick and easy tomato juice recipe by Chuck Hughes from Chuck's Day Off.
  • Difficulty Level Easy
  • Technique Tossing
  • Preparation Time 10 minutes
  • Cooking Time 20 minutes
  • Yield 4 servings
  • Prosciutto Rim:
  • 3 slices of prosciutto
  • 1 tablespoon (15 ml) smoked salt
  • 1 teaspoon (5 ml) peppercorns
  • Lettuce Ice Cubes:
  • 1 iceberg lettuce head
  • Juice of 1 lemon
  • Salt and Pepper
  • Caesar:
  • 2 cups (500 ml) tomato juice
  • Green Tabasco, to taste
  • Worcestershire sauce, to taste
  • ¼ cup (125 ml) of vodka
  • Garnish:
  • 1 tablespoon (15 ml), horseradish
  • Lemon wedges
  1. For the Prosciutto Rim:
  2. Preheat oven at 350°F (180°C).
  3. On a baking tray lined with parchment paper, place the slices of prosciutto, cover with another sheet of parchment paper and another baking tray.
  4. Cook in the oven for approximately 20 minutes or until crispy. Remove from oven and set aside.
  5. Using a spice grinder, reduce prosciutto to powder with Smoked salt and peppercorns.
  1. For the Lettuce Ice Cubes:
  2. Cut the lettuce head in 3 parts. Blanch lettuce leaves in salted boiling water for 1 minute.
  3. Remove, drain and place in a bowl containing icy cold water, then drain. Using a blender, reduce into puree with lemon juice and a dash of Green Tabasco.
  4. Add a little bit of water if too thick. Season with salt and pepper. Pour into ice cube tray. Freeze for 2 hours or until ready to use.
  1. For Serving:
  2. Rim 4 glasses with lemon juice and the prosciutto mixture. Drop 3 lettuce ice cubes in the bottom of the glass.
  3. Fill glasses with 1/4 cup of Vodka, then with tomato juice. Add a dash of Tabasco & Worcestershire sauce.
  1. For the garnish:
  2. Garnish with freshly grated horseradish and lemon wedges.

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