Cherry Tomato Caesar Salad
Recipe: https://recipestripper.com/recipes/2dc185a8-5a38-42e7-81d3-a0a76e64022d
Original source: https://cooking.nytimes.com/recipes/12662-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.
Yield: 4 servings
Total time: PT20M

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