Garlicky Ceasar Salad
By jdwooten
Frank Falcinelli, chef and co-owner of New York's Frankie's Spuntino, 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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5/5
(1 Votes)
Ingredients
- 1/4 cup(s) mayonnaise
- 3 tablespoon(s) freshly grated Pecorino
- Thin shavings of Pecorino, optional for serving
- 1 anchovy fillet, drained
- Anchovy fillets, optional for serving
- 2 tablespoon(s) water
- 1 teaspoon(s) red wine vinegar
- 1 small garlic clove, smashed
- 1/8 teaspoon(s) Worcestershire sauce
- 1/8 teaspoon(s) Tabasco
- Freshly ground white pepper
- 3 (about 1 pound) chilled large hearts of romaine, leaves left whole
- Freshly ground black pepper
Details
Servings 6
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.
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