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.
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1/4 cup mayonnaise
3 tablespoons freshly grated pecorino, plus thin shavings of pecorino, for
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 It
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.
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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