Cherry Tomato Caesar Salad

, Lettuce
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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.

Ingredients

  • 2

    garlic cloves, minced

  • ¼

    teaspoon fine sea salt

  • 2

    teaspoons fresh lemon juice

  • ¾

    teaspoon Worcestershire sauce

  • 3

    tablespoons extra-virgin olive oil

  • 4

    crisp leaves romaine lettuce, thinly sliced

  • ½

    pound cherry tomatoes, preferably a mix of colors, halved

  • 4

    anchovies packed in oil, coarsely chopped

  • 1

    and 1/2 ounces Parmesan, more to taste

  • Black pepper

  • Nutritional Information
    • 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

    • Note:

      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.
      Powered by Edamam

Preparation

  1. In a small bowl, whisk together garlic, salt, lemon juice and Worcestershire. Whisk in olive oil.
  2. 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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