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.

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

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.