BLT Ceaser

The BLT Caesar is Chuck Hughes’ ingenious take on the classic Caesar featuring a prosciutto rim, lettuce ice cubes and a kick of fresh horseradish.

Easy, Moderate, Difficult

Prep time: 15 minutes
Cook time: 20 minutes
Inactive Prep time: 2 hours

Yields: 4 servings


    • 3 slices of prosciutto
    • 1 tablespoon smoked salt (15 ml)
    • 1 teaspoon peppercorns (5 ml)
    • 1 iceberg lettuce head
    • Juice of 1 lemon
    • Salt and Pepper
    • 2 cups tomato juice (500 ml)
    • Green Tabasco, to taste
    • Worcestershire sauce, to taste
    • ¼ cup of vodka (125 ml)
    • 1 tablespoon, horseradish (15 ml)
    • Lemon wedges


  1. For the prosciutto rim: Preheat oven at 350˚ F (180˚ C).
  2. On a baking tray lined with parchment paper, place the slices of prosciutto, cover with another sheet of parchment paper and another baking tray. Cook in the oven for approximately 20 minutes or until crispy.  Remove from oven and set aside
  3. Using a spice grinder, reduce prosciutto to powder with Smoked salt and peppercorns.
  4. For the lettuce ice cubes: Cut the lettuce head in 3 parts. Blanch lettuce leaves in salted boiling water for 1 minute.  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.  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.
  5. For serving: Rim 4 glasses with lemon juice and the prosciutto mixture.  Drop 3 lettuce ice cubes in the bottom of the glass. Fill glasses with 1/4 cup of Vodka, then with tomato juice.  Add a dash of Tabasco & Worcestershire sauce.
  6. For the garnish: Garnish with freshly grated horseradish and lemon wedges.