RecipeStripper

Clean recipe · cooking.nytimes.com

Cherry Tomato Caesar Salad

Whether the tomatoes deserve it or not, I make some version of a tomato Caesar salad every summer. Here, I inverted the usual proportions of lettuce to tomatoes, favoring the tomatoes. It was the juiciest of Caesars, and pretty, too, dotted with anchovies and curls of Parmesan.

Original recipe: cooking.nytimes.com

Yield:
4 servings
Total:
20 min
Open cooking tools

Adjust servings, check off ingredients, and save a copy in the recipe reader.

Ingredients

  1. 2 garlic cloves, minced
  2. ¼ teaspoon fine sea salt
  3. 2 teaspoons fresh lemon juice
  4. ¾ teaspoon Worcestershire sauce
  5. 3 tablespoons extra-virgin olive oil
  6. 4 crisp leaves romaine lettuce, thinly sliced
  7. ½ pound cherry tomatoes, preferably a mix of colors, halved
  8. 4 anchovies packed in oil, coarsely chopped
  9. 1 and ½ ounces Parmesan, more to taste
  10. Black pepper

Instructions

  1. In a small bowl, whisk together garlic, salt, lemon juice and Worcestershire. Whisk in olive oil.
  2. Spread lettuce on a platter and drizzle with dressing. Scatter tomatoes and anchovies over lettuce and drizzle with more dressing. Using a vegetable peeler or coarse grater, grate or shave cheese over the salad. Drizzle dressing over the plate and finish with pepper.