Cherry Tomato Caesar Salad Recipe

Instructions

1. 1

   Wash the romaine leaves and dry, leave whole.

2. 2

   Slice the tomatoes in half through the equator, exposing the juiciest inside.

3. 3

   Mince the garlic finely using a garlic press or best on the fine grater microplane. Scoop the garlic into a medium sized bowl. Sprinkle with garlic with salt, mix.

4. 4

   Mince the anchovies until you have a paste, add to the garlic. Add the egg yolk; work the mixture into a paste. Work in the mustard and lemon juice. Add pepper, Tabasco, and Worcestershire. Whisking at the same time, slowly drizzle the olive oil into the mixture, continuously whisking as you drizzle until blended and creamy. This easy to do if you put your bowl on a towel so that it does no slide and you don’t have to hold the bowl.

5. 5

   Place the lettuce in a bowl, and add a few tbsp. of the dressing and carefully toss to coat thoroughly. Arrange on a platter. Top with the tomato halves and drizzle a little more dressing over the tomatoes.

6. 6

   Distribute the shaved parmesan cheese on top of the salad. Serve immediately. Serves 6 • You can add store bought croutons or you can make your own. To make your own toss 3 Tbs. of extra-virgin olive oil with 1½ cups of torn pieces of baguette. On your stove top, over med-low heat, cook the baguette pieces in a fry pan, turning periodically until they are golden in colour (about 15 mins.). Let cool on a paper towel, season with salt and pepper to taste.