Restaurant Recipes

Hemingway's Key Lime Caesar

In addition to the infusion of citrus, this salad is served with brown sugar-toasted pecans and generous shavings of fresh Parmesan.

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Yield: 4 to 8 servings depending on course


  • 1 ounce fresh garlic cloves
  • 16 ounces olive oil
  • 1 ounce chopped garlic cloves
  • 2 ounces pasteurized egg yolks
  • 1 1/2 tablespoons Worcestershire sauce
  • 1 ounce Dijon mustard
  • 1 1/2 ounces anchovies packed in salt (optional)
  • Freshly ground pepper to taste
  • 16 ounces canola oil
  • 1/2 ounce cracked black pepper
  • 3 1/2 ounces grated Parmesan cheese
  • 3 ounces Key lime juice
  • 4 ounces pecan halves
  • 2 tablespoons butter
  • 2 tablespoons brown sugar
  • Baby romaine lettuce
  • Fresh lime juice
  • 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.
  3. Add garlic and mustard. Process until combined.
  4. Add Worcestershire sauce, anchovies and freshly ground pepper.
  5. With the machine running, pour in garlic-infused olive oil in a slow, steady stream.
  6. Add Key lime juice.
  7. With the machine running, pour in canola oil in a slow, steady stream.
  8. Add the grated Parmesan cheese.
  9. In a large pan, sauté pecans butter and brown sugar until the nuts are toasty and well-coated.
  10. Coat baby romaine leaves with some of the dressing.
  11. Add a few of the nuts to the work bowl and a spritz of fresh lime juice.
  12. 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.


Per tablespoon of dressing: Calories124 Fat14g (1.6 sat.) Carbohydrate 0.4g Cholesterol 3mg Sodium 10mg Protein 0.1g


Posted at Recipe Goldmine by GayleL 9:33:00am 3/30/03

Source: - Hemingway's, Hyatt Regency Grand Cypress Resort, Orlando, Florida

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