Garlicky Caesar Salad
Recipe from
Food & Wine
Frank Falcinelli created his take on this classic nearly 20 years ago: romaine with a pungent dressing made from anchovy, Worcestershire, Tabasco and, irreverently, jarred mayonnaise. The recipe is now a cornerstone of the Frankies menu.
Servings:
6
Prep Time:
15 mins
Total Time:
15 mins
Ingredients
-
1/4 cupmayonnaisesee savings
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3 tablespoonsfreshly grated pecorino, lus thin shavings of pecorino, for serving, optionalsee savings
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1anchovy fillet, drained, plus more fillets, for serving, optionalsee savings
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2 tablespoonswatersee savings
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1 teaspoonred wine vinegarsee savings
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1small garlic clove, smashedsee savings
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1/8 teaspoonWorcestershire saucesee savings
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1/8 teaspoonTabascosee savings
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Freshly ground white peppersee savings
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3chilled large hearts of romaine, leaves left whole (about 1 pound)see savings
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Freshly ground black peppersee savings
Directions
1.
In a blender, combine the mayonnaise with the 3 tablespoons of grated pecorino, 1 anchovy and the water, vinegar, garlic, Worcestershire and Tabasco. Process until smooth. Season with white pepper.
2.
In a large salad bowl, toss the romaine with the dressing and season with black pepper. Garnish with pecorino shavings and anchovy fillets and serve right away.
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