Tomato Caesar Salad
It’s tomato season and we’ve had a bumper crop this year! Use any ripe tomatoes you can find, mix, and match. Grill some crusty baguette to mop up the lemony dressing.
Tomato Caesar Salad
Ingredients
- 1 lb. (454 gr) tomatoes
- Garnish with more Parmesan black pepper, and julienned basil leaves
Dressing:
- 4 anchovy fillets chopped
- ¼ tsp. garlic minced
- 1/3 cup olive oil
- 3 TBSP lemon juice
- 2 TBSP Hellman’s Real Mayonnaise
- 1 tsp. Dijon
- 2 TBSP Parmesan Cheese, grated
Instructions
- Cut tomatoes into slices and/or in half and set aside.
- Place dressing ingredients into a small food processor or blender.
- Arrange tomatoes on a platter and drizzle about half of the dressing over top. Serve remaining dressing on the side.
- Garnish with more Parmesan if desired, julienned basil leaves and black pepper.
- Serve this salad with a grilled steak and baguette. Use reserved dressing to drizzle over the grilled baguette.
Notes
We loved this salad with a dry full-bodied red wine. We were surprised when a dry, medium bodied Freakshow Zinfandel did not work. As much as we like that wine, the berries were too fruit forward.
We’ve paired successfully:
- Ardal Reserva Tempranillo Cabernet Sauvignon
- Duckhorn “Decoy” Cabernet Sauvignon