Garlicky Caesar Salad

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.

 

Slideshow:  More Great Salads

 

  • Total Time:
  • Servings: 6
KEY: Winter, Barbecue/Cookout, Dinner Party, Father's Day, American, Italian, Salads, Fast, No-Cook, Lunch

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Ingredients

  • 1/4 cup mayonnaise
  • 3 tablespoons freshly grated pecorino, plus thin shavings of pecorino, for serving (optional)
  • 1 anchovy fillet, drained, plus more fillets, for serving (optional)
  • 2 tablespoons water
  • 1 teaspoon red wine vinegar
  • 1 small garlic clove, smashed
  • 1/8 teaspoon Worcestershire sauce
  • 1/8 teaspoon Tabasco
  • Freshly ground white pepper
  • 3 chilled large hearts of romaine (about 1 pound), leaves left whole
  • Freshly ground black pepper

How to make this recipe

  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.
Contributed By Photo © Simon Watson Published February 2010

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