Garlicky Caesar Salad

Serving Size: 6
Total Time:


  • 0.25 cup mayonnaise
  • 3 chilled large hearts of romaine (about 1 pound), leaves left whole
  • freshly ground white pepper
  • 0.125 tsp tabasco sauce
  • 0.125 tsp Worcestershire sauce
  • 1 small garlic clove, smashed
  • 1 tsp red wine vinegar
  • 2 Tbsp water
  • 1 anchovy filet, drained, plus more filets for serving (optional)
  • 3 Tbsp freshly grated pecorino, plus thin shavings of pecorino for serving (optional)
  • freshly ground black pepper


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.

2. In a large salad bowl, toss the romaine with the dressing and season with black pepper. Garnish with pecorino shavings and anchovy filets and serve right away.