Whether the tomatoes deserve it or not, I make some version of a tomato Caesar salad every summer. Here, I inverted the usual proportions of lettuce to tomatoes, favoring the tomatoes. It was the juiciest of Caesars, and pretty, too, dotted with anchovies and curls of Parmesan.
garlic cloves, minced
teaspoon fine sea salt
teaspoons fresh lemon juice
teaspoon Worcestershire sauce
tablespoons extra-virgin olive oil
crisp leaves romaine lettuce, thinly sliced
pound cherry tomatoes, preferably a mix of colors, halved
anchovies packed in oil, coarsely chopped
and 1/2 ounces Parmesan, more to taste
Nutritional analysis per serving (4 servings)
154 calories; 13 grams fat; 3 grams saturated fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 3 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 5 grams protein; 10 milligrams cholesterol; 307 milligrams sodium
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- 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.
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