The Caesar Salad Just Got Crunchier

Chef/Owner Nick Anichini sought a new standard when developing his celery Caesar salad for seafood-focused Ancora in San Francisco. “I knew I had to have a Caesar on my menu but wanted it to have more crunch,” he says. 

Swapping romaine for celery was the first step. To achieve maximum auditory explosion, Anichini uses just the interior stalks, peeled to remove fibrous material. “The fibers detract from the crunch potential,” Anichini...