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Nancy’s Caesar Salad

Nancy approaches salads with the same depth and layers as any of her signature dishes. Nancy’s Caesar has evolved in complexity as she continues to layer in unexpected components over the years. From fried parsley and orange zest to shaved cauliflower and bagna cauda croutons, this Chi Spacca creation is bursting with texture, flavor and originality. Here, chef Silverton teaches us how to pick the perfect bread for homemade croutons (hint: save the fresh stuff for the table), and how to establish the ideal leaf-to-dressing ratio. She encourages us to layer salad like you would a lasagna, taste as you go, and above all else: embrace the anchovy. Source: Chi Spacca, a Knopf publication.

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About the Instructor

James Beard Award-winning chef, best-selling cookbook author, and the restaurateur behind Michelin-starred Mozza, Nancy Silverton takes viewers on a journey from her home in Panicale, Italy, to her home in Los Angeles. Viewers learn a range of Nancy’s renowned dishes, including her signature Caesar Salad, Chi Spacca Pepper Steak, 10+ vegetarian dishes, Mom’s Apple Pie, and more.

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John Doe