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Garlicky Caesar Salad
© Simon Watson

Garlicky Caesar Salad

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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.

  1. 1/4 cup mayonnaise
  2. 3 tablespoons freshly grated pecorino, plus thin shavings of pecorino, for serving (optional)
  3. 1 anchovy fillet, drained, plus more fillets, for serving (optional)
  4. 2 tablespoons water
  5. 1 teaspoon red wine vinegar
  6. 1 small garlic clove, smashed
  7. 1/8 teaspoon Worcestershire sauce
  8. 1/8 teaspoon Tabasco
  9. Freshly ground white pepper
  10. 3 chilled large hearts of romaine (about 1 pound), leaves left whole
  11. Freshly ground black pepper
  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.