Garlicky Caesar Salad

By LaLaCooks

Recipe by Frank Castronovo and Frank Falcinelli

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.

From Radical Comfort Food in Brooklyn
Published February 2010

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

Preparation

Step 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.
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.