The Pourhouse Caesar with Hickory Sticks

This is no ordinary Caesar salad. The Pourhouse Caesar is smoky, salty, and totally unforgettable — a nod to the version once served at The Pourhouse restaurant in Vancouver. With a rich, duck fat–based dressing and crispy Hickory Sticks in place of croutons (yes, really!). It’s a playful twist on a classic that’s big on flavor and nostalgia.

The Caesar salad at the Pourhouse restaurant in Vancouver was my staple menu item for years. I’ve since moved away, and they’ve taken it off the menu, but I haven’t forgotten about it. Subbing smoky Hickory Sticky for coutons (brilliant!) and making the dressing with schmaltz took it over the top.

Full disclosure … I have no affiliation with this restaurant (other than eating piles of their Caesar over the years) and have no idea how closely this recipe replicates the original. Except, it’s just like I remember it tasting.

Since schmaltz (rendered chicken fat) is impossible to find where I live, I’ve used duck fat instead. Feel free to use olive oil if you don’t have either in your pantry. Whatever you do, don’t skip the Hickory Sticks.

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The Pourhouse Caesar with Hickory Sticks

Prep: 20 minutes mins

Cook: 0 minutes mins

Total: 20 minutes mins

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This Pourhouse Caesar is a bold, smoky spin on the classic. The creamy dressing is made with duck fat (or olive oil) for incredible depth, and the usual croutons are swapped for crunchy Hickory Sticks — the secret to its irresistible flavor and texture.

4

Ingredients

Duck Fat Caesar Dressing

• ▢ ⅓ cup melted duck fat (not hot – see notes)
• ▢ 1 large egg yolk
• ▢ 1 tablespoon lemon juice
• ▢ 1 teaspoon dijon mustard
• ▢ 1 tablespoon anchovy paste (or finely minced anchovies)
• ▢ 2 small garlic cloves (grated with a microplane)
• ▢ ¼ cup grated parmesan cheese (plus extra for serving)
• ▢ Salt and pepper (to taste)

Everything Else

• ▢ 1 large head romaine lettuce (washed, dried and torn into pieces)
• ▢ 1 small bag Hickory Sticks

Instructions 

• Warm the duck fat in a pot or microwave until melted – you don't want it hot.
  ⅓ cup melted duck fat
  
• Add the egg yolk, lemon juice, and dijon to a medium-sized bowl and whisk until frothy.
  1 large egg yolk, 1 tablespoon lemon juice, 1 teaspoon dijon mustard
  
• Slowly pour in the melted duck fat, whisking vigorously as you do. Start with only a few drops at a time. Once it starts to thicken, you can pour in a slow, thin stream.
  
• Whisk in the anchovy paste, garlic, and parmesan and then season to taste with salt and pepper.
  1 tablespoon anchovy paste, 2 small garlic cloves, ¼ cup grated parmesan cheese, Salt and pepper
  
• Place the romaine lettuce in a large bowl. Pour the dressing over the top and toss gently to coat. Transfer the salad to a large platter (or salad bowl) and top with some grated parmesan and the hickory sticks. Serve right away.
  1 large head romaine lettuce
  

Notes

Duck fat: This is sold in jars at specialty stores, butchers, or online. While I love the flavor it adds, you can substitute olive oil. When using duck fat, make sure it’s melted (it’s solid at room temp) but not hot. 

Dressing quantity: Depending on how much lettuce you use, you may have leftover dressing. You can store any leftovers in your fridge for up to 5 days. 

Nutrition

Serving: 1 = ¼ of the recipe, Calories: 256kcal (13%), Carbohydrates: 10g (3%), Protein: 6g (12%), Fat: 23g (35%), Saturated Fat: 7g (44%), Polyunsaturated Fat: 3g, Monounsaturated Fat: 10g, Trans Fat: 0.003g, Cholesterol: 72mg (24%), Sodium: 311mg (14%), Potassium: 496mg (14%), Fiber: 4g (17%), Sugar: 2g (2%), Vitamin A: 13749IU (275%), Vitamin C: 9mg (11%), Calcium: 126mg (13%), Iron: 2mg (11%)

© Author Kristen Stevens

We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.