Cherry Tomato Caesar Salad NYTimes Cooking Melissa Clark Yield: 4 servings 2 garlic cloves, minced ¼ tsp. fine sea salt 2 tsp. fresh lemon juice 3 Tbsp. 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 1½ ounces Parmesan, more to taste Black pepper In a small bowl, whisk together garlic, salt, lemon juice and Worcestershire. Whisk in olive oil. 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.

Home

Table of Contents

Salads and Dressings