4 cloves garlic, peeled
3 oil-packed anchovy filets
¾ teaspoon whole black peppercorns
¼ cup extra-virgin olive oil
7 tablespoons canola oil
Pinch citric acid
Grated zest of 1 lemon
½ teaspoon kosher salt + more to taste
4 quarts popped plain popcorn
4 tablespoons grated Parmesan cheese
3 tablespoons finely chopped fresh chives
1. Combine the garlic, anchovy filets, peppercorns, canola oil, olive oil, citric acid, salt and lemon zest in a blender. Blend until smooth.
2. Put the popcorn in a large bowl and pour over the vinaigrette, tossing well to coat. Add the grated Parmesan and chives, and toss again to combine. Season to taste with additional salt. Serve immediately.