Anthony Bourdain’s iceberg lettuce with stilton and pancetta

Today marks exactly one year since ‘The bad boy of food’ Anthony Bourdain died. The man who left behind an enormous culinary legacy surprised us most of all with his final book, titled ‘Appetites’. (Ironically enough, the same could be said of his private life.) This book is an account of how he likes to cook at home. Simple and, above all, incredibly delicious dishes. Such as his iceberg lettuce with stilton and pancetta. R.I.P. Anthony.

“Do you remember when everyone looked down on iceberg lettuce? When it suddenly disappeared from all the menus? Neither do I. We’ll just pretend it never happened,” Bourdain wrote.

Preparation

• Place the pancetta cubes in a sauté pan over medium heat and fry them until crisp, 8 to 10 minutes. Transfer them to the baking sheet with a slotted spoon and leave to drain.
• Stir half of the stilton with the mayonnaise, oil, vinegar and lemon juice until smooth; thin with 1 tablespoon of water if necessary. Taste and season with pepper and salt.
• Spoon a few tablespoons of the dressing into the center of the plates, place the pieces of iceberg lettuce on top and drizzle over another 2 tablespoons of dressing. Sprinkle with the pancetta cubes and the remaining blue cheese, garnish with parsley and the fried shallots, and serve.

Title: Appetites
Author: Anthony Bourdain
Price: €29,99
Publisher: Carrera

Image: Bobby Fisher

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