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James Syhabout's Caesar Popcorn

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San Francisco Chronicle, Level 1
San Francisco Chronicle
James Syhabout’s irresistible mash-up of Caesar salad and popcorn is just one of the addictive snacks he serves at his Oakland restaurant, The Dock.

Cooking Recipe

Servings: 25-30

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.

Caesar Popcorn


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