Cherry Tomato Caesar Salad

By Melissa Clark

Cherry Tomato Caesar Salad
Jim Wilson/The New York Times
Total Time
20 minutes
Rating
5(1,222)
Comments
Read comments

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.

Featured in: Never Say ‘No’ to a Tomato Vine

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

Ingredients

Yield:4 servings
  • 2garlic cloves, minced
  • ¼teaspoon fine sea salt
  • 2teaspoons fresh lemon juice
  • ¾teaspoon Worcestershire sauce
  • 3tablespoons extra-virgin olive oil
  • 4crisp leaves romaine lettuce, thinly sliced
  • ½pound cherry tomatoes, preferably a mix of colors, halved
  • 4anchovies packed in oil, coarsely chopped
  • 1and ½ ounces Parmesan, more to taste
  • Black pepper
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

154 calories; 13 grams fat; 3 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 6 grams protein; 290 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
Cooking Newsletter illustration

Opt out or contact us anytime. See our Privacy Policy.

Opt out or contact us anytime. See our Privacy Policy.

Preparation

  1. Step 1

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

  2. Step 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.

Ratings

5 out of 5
1,222 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

Jonathan

I added a fresh Avocado because I felt like this needed something extra to combat the saltiness of the Worcestershire Sauce and Fish and it was met with rave reviews!

Litegal

I almost didn't make this because it seemed, well, so *ordinary* ... but it was lunchtime and I was hungry, so I figured I'd halve recipe and whip it up. I was out of anchovies and substituted Pecorino Romano for the Parmesan (I prefer) ... delicious! So light and refreshing! Perfect for a hot summer day. The layering of the dressing really makes the entire salad sing. Thank you so much for recipe! Can't wait to share it with hubby tonight.

Tara

Some people need to eat a lot of salt in order to be healthy. Others need to restrict their salt intake. Don't assume that what you think or assume is healthy for you is also healthy for others.

kparks

Add basil and lemon zest

Gaby

I've been making this for years now at least once a month. I do make some changes. I add more romaine lettuce and more I substitute the parmesan for grana padano. Plus I add the anchovies, minced, in the dressing because some people don't like it but they barely notice it when it's on the dressing.

Liz

I made this three times over the holiday season, and got compliments every time. It was especially good with a meal of manicotti and garlic bread.

Private comments are only visible to you.

Recipe Tags

Advertisement

or to save this recipe.