Wes and Michelle Ladouceur Share
There Truffle Steak Caesar Salad
Wes and Michelle are rooted in family and community. Wes serves as Vice President, Ontario—Commercial Banking at Desjardins Ontario Credit Union. Michelle works with the public school board as a Behaviour Analyst.
At the centre of everything are their three daughters—twins Adelynne and Rielle, and Leighton—whose schedules keep them busy from dance and hockey to volleyball and baseball.
Living in Tecumseh, their home is a welcoming place, often filled with the easy laughter of friends, neighbours and family gathered for casual get-togethers, spirited game nights and backyard bonfires. Sunday evenings carry a gentler rhythm with their tradition of “Steak Salad Sunday”. More than a meal, it’s a simple weekly ritual that brings everyone together and restores them for the week ahead.
Truffle Steak Caesar Salad
Ingredients
For Salad:
• Baby gem lettuce
• Sliced steak grilled to your liking
• Parmesan cheese, grated
Honey Truffle Caesar Dressing:
• 1/4 cup mayo
• 1.5 tsp dijon mustard
• 1 clove garlic, minced
• Juice of 1/4 lemon
• 1/2 tsp anchovy paste
• A few dashes of Worcestershire sauce
• 1/4 cup grated parmesan
• 1.5 tsp truffle honey (more as desired)
• Salt and pepper to taste
• 2-4 tbsp olive oil, as needed (start with 2 and add more to consistency you like)
Crispy Parmesan:
• Parmesan cheese grated
Instructions
Honey Truffle Caesar Dressing:
Add all ingredients except olive oil in a bowl and whisk until smooth. Add olive oil in slowly as you are whisking until you reach consistency you like.
Crispy Parmesan:
Preheat the oven to 425˚F. Grate some parmesan and place into small piles on a parchment paper lined pan. Bake at 425 for 5-6 minutes.
Salad:
Slice grilled steak and place on bed of lettuce coated in dressing. Garnish with crispy parmesan chips and serve.
Published in the Your Place Or Mine? 2026 Edition.
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