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–+ servings
A plate of romaine lettuce topped with shredded cheddar, grated parmesan, and crunchy Hickory Sticks, served Pourhouse Caesar-style with a glass of wine and a jar of dressing nearby.

The Pourhouse Caesar with Hickory Sticks

Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 20 minutes
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.

Ingredients

Duck Fat Caesar Dressing

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
    A glass measuring cup containing a yellow liquid, possibly for a Pourhouse Caesar, is placed on a white surface.
  • 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
    A metal whisk and beaten egg yolks in a clear glass bowl on a white surface, ready to craft the perfect Caesar cocktail.
  • 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.
    A metal whisk with a wooden handle rests in a glass bowl containing a yellow mixture on a white surface, ready to mix the perfect Pourhouse Caesar cocktail.
  • 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
    A whisk mixing yellow vinaigrette with black pepper and spices in a clear glass bowl on a light-colored surface, perfect as a zesty Pourhouse Caesar dressing.
  • 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
    A plate of chopped romaine lettuce topped with shredded cheddar, grated parmesan, and a hint of Pourhouse Caesar on a white surface.

Notes

the ingredients needed to make caesar salad with hickory sticks
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. 
Serving: 1 = ¼ of the recipe, Calories: 256kcal, Carbohydrates: 10g, Protein: 6g, Fat: 23g, Saturated Fat: 7g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 10g, Trans Fat: 0.003g, Cholesterol: 72mg, Sodium: 311mg, Potassium: 496mg, Fiber: 4g, Sugar: 2g, Vitamin A: 13749IU, Vitamin C: 9mg, Calcium: 126mg, Iron: 2mg