I understand that you are collaborating with Axiom Space, and that came about because of your friendship with the commander of the Ax-1 crew, Michael López-Alegría. And when there’s nobody around, what do you do? Well, you can do two things. Not because I was prepared to be the chef, but because the other chef left. For some reason, I found myself one summer in charge of the kitchen. I was 15 or 16 when I began working in the summer in a seafood restaurant up north of Barcelona, on the Mediterranean seacoast. Then, as I grew up, I began learning about chefs doing very cool things. So it was your parents who helped spark that interest? I only have fun memories of those moments. We got to love cooking because cooking was a good moment of being together. I have three brothers, and we would always help in the kitchen: setting the table, bringing the dishes to the dishwasher, helping my mom. Or I would go with my mom to buy fruit, or I would go with my father to buy fish. I would get my bike, and I would go to the bakery, and I’d pick up the bread, warm out of the oven. I remember I would go for bread every day. Going to a restaurant was expensive, and my mom and my dad were working-class, a middle-class family. I don't have a lot of memories of going to restaurants when I was growing up. My mother and my father were very important. I think I enjoy being a cook, and it happens that it has become my profession. My love for cooking was something that happened very early in my life, slowly but surely. What sparked your interest in cooking? And how did you become a professional chef? And now, you’re devising culinary surprises for space travel. I know that you are an internationally recognized chef, a humanitarian, a New York Times best-selling author, and a TV personality. Add the grated Parmesan and season with salt and pepper.Hello, Chef Andrés! I'm really happy to be here with you. If the dressing becomes too thick you can adjust the consistency with a little warm water.ģ. With the food processor running at a moderate speed, slowly add the vegetable oil to the mixture, which will thicken and emulsify into a dressing. While continuing to blend, add the vinegar, lemon juice and Worcestershire sauce.Ģ. In a food processor blend the garlic, anchovy filets, capers, Dijon and egg yolks into a smooth paste. Divide the salad into six bowls and garnish with the Parmesan shavings, roasted garlic cloves, caper berries and croutons.ġ. Toss the lettuce with the dressing and grated Parmesan and season with salt and pepper.ģ. Cut the romaine into salad-size pieces and place in a large bowl.Ģ. I hope you feel the same.įor more delicious dishes, check out Recipes.ģ medium heads romaine lettuce, washed and trimmedġ. It has everything you need: I love the combination of the garlic, the Parmesan, the crisp lettuce and the dressing. Now that spring is well and truly here, I can think of no nicer lunch than this salad. And if you are dining with an anchovy-averse princess (or prince), then pop one on your own salad once you have served it. But if you can help it, don't skimp on the garlic. Save it for a day when you are seeing only people who know you don't normally smell like a garlic-addicted Frenchman. This is not a salad to eat at lunch before a first date. Talking of attraction, you may have noted the enormous amount of garlic in this recipe. Another one of those princess types I seem to attract. I have a friend who can't eat anything an anchovy has been anywhere near, as she can still taste it. Have you ever met a kid who eats spinach? I might go easy on the garlic and the anchovies if I am making it for the kids, but that's about it.Īnchovies are an odd one, aren't they? Seems people either love them or hate them. What is it with children and green things? They seem to be born with an aversion to anything green and healthy at all. Partly because it doesn't really look like a salad, and there are no really green, willowy bits to be put off by. I also make this at home, because it is one of the few salads children will actually eat. I have it on most of my menus, from my Frankie's restaurants to the Swan Inn in England to my steakhouses around the world, including the one here in Abu Dhabi. What interests me is the fact that this is a sublime salad that is easy to make and always a hit. None of that really interests me, but if you want to do some research, then go ahead. There have been countless arguments over where and how this famous salad originated, whether it should contain anchovies or not and whether we can all thank Wallis Simpson for its export to the rest of the world from wherever it came from.
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