Posts Tagged ‘Caesar Salad’


When I saw a tweet that the Loose Moose had the largest draught beer selection in Downtown Toronto – then I knew I had to go! I’m not sure I had ever been to the Loose Moose before, but having a large beer selection was a sure way to get me to visit. (#lovebeer)

My friend and I sat at the bar so we could watch a hockey game  (ok two hockey games). The Loose Moose is certainly a great place to go to watch a sports event!

loose moose - 2 screens

Our friendly bartender was the type of bartender that every bar should have: friendly, professional and helpful. He guided us thru both the beer and food menu so we could make the right choice. Please say hi to @_ScottWilson.

loose - scott

Based on his recommendation, we each ordered the Woody which is described as a hamburger with American cheese, really special sauce, caramelized onion, and bacon,on foccacia. I had mine with a really tasty Caesar salad and was a happy camper. Due to the fact that I’m on a no-carb diet, I took off the bun. (sad but true)

loose moose - no bun

My Caesar Salad was equally as good. It was so delicious that I wasn’t even thinking about french fries!


I paired my burger with a handful of 2 oz samples. (sadly I don’t have any photos but trust me – I had a few beers!!)

The Loose Moose has it all: the friendliest professional bartenders, great food, lots of TV’s and a well designed space…not to mention the largest draught beer selection in downtown Toronto.

For more information:

The Loose Moose  146 Front St. W. Toronto (416) 977-8840

Disclosure: I was given a $50 gift card to compensate for my meal, however all opinions are my own.



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Lately  I have been enjoying a lot of salads. One of my favorite salads is a Caesar salad as sometimes I’m just too tired to chop up a million vegetables. All I need is some romaine lettuce, and I’m good to go. Well not exactly, I need a fabulous caesar salad dressing too. My friend gave me one years ago, but decided to go on line to the Food Network to see if I could find test out another dressing. (or two)

DRESSING #1 courtesy of Trish Magwood, Party Dish


Roasted Garlic

  • 1 head roasted garlic (see below)
  • 1 tablespoon vegetable oil


  • 2 cloves garlic
  • 2 anchovy fillet
  • 2 tablespoons capers, drained and rinsed
  • 1/2 teaspoon Dijon mustard
  • 1 tablespoon lemon juice
  • 1/4 teaspoon Worcestershire sauce
  • 1/4 cup  vegetable oil
  • 2 tablespoons low fat mayonnaise
  • 1/4 teaspoon freshly ground black pepper
  • 1 head romaine lettuce, chopped
  • 1/4 cup freshly grated or shaved parmesan


Roasted Garlic

  1. Preheat oven to 375 degrees F (190 C).
  2. Slice stem end off garlic. Place on a sheet of aluminum foil. Drizzle with the oil. Wrap garlic and place on a baking sheet. Bake for 35-45 minutes or until softened. This can be done ahead up to one day ahead. Let cool.


  1. In the bowl of a food processor, pulse roasted garlic, raw garlic, anchovies and capers.
  2. Process until finely minced. Add Dijon mustard, lemon juice and Worcestershire sauce. With motor running, slowly drizzle in vegetable oil and finish with mayonnaise to achieve a creamy consistency.


  1. Season with black pepper and salt if needed, to taste.
  2. In a large bowl, tear lettuce into bite size pieces, Add dressing, croutons, and cheese to the bowl, and toss well
  • 1/2 cup Miracle Whip
  • 2 tablespoons olive oil
  • 1/4 cup freshly grated Parmesan cheese (about 1 ounce/30 g)
  • 1 hard-cooked Omega-3 egg
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon balsamic vinegar
  • 2 large garlic cloves, crushed and minced
  • 1 teaspoon honey or granulated sugar
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon Worcestershire sauce
  • 1/2 teaspoon anchovy paste (optional)
  • 1/8 teaspoon freshly ground black pepper


Whiz all ingredients in a food processor. (how easy could that get).

whizzz me up too please


two awesome dressings…two awesome salads.


In my humble opinion, I liked the first recipe better. There was something about the texture of the egg in the second dressing that didn’t have the same appeal to me.

However to be honest, I really really prefer the recipe I have been using for years: (courtesy of my friend Sherry)

3 tablespoons olive oil, 1 tablespoon red wine, 1 garlic clove, 1 tablespoon parmesan, 1/4 tsp salt. 1/4 tsp pepper, 1/3 tsp dry mustard, 1 anchovy.

No need for a million ingredients!!

Enjoy your salad everyone!!

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