Tomato Caesar Salad

Print Recipe

Course Salad

Cuisine Mediterranean, North American

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

Keyword Anchovies, Lemon, Olive Oil, Parmesan Cheese, Tomatoes