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Bon Appétit

Tomato Caesar

By Chris Morocco

4.0

(1)

Tomato Caesar salad recipe
Photograph by Isa Zapata, food styling by Micah Morton, prop styling by Elizabeth Jaime

To stand up against juicy tomatoes, we made this dressing extra thick. A blender will get you the best results, but if you’re hand-whisking, add another 1 Tbsp. mayonnaise for the consistency you need. Tomato slices are better than wedges here; laid flat, they hold the dressing in place.

What you’ll need

Recipe information

  • Yield

    4 Servings

Ingredients

3 oil-packed anchovy fillets
1 small garlic clove
⅓ cup extra-virgin olive oil
3 Tbsp. fresh lemon juice
1 Tbsp. mayonnaise
1 tsp. Dijon mustard
2 Tbsp. finely grated Parmesan, plus shaved for serving
Kosher salt, freshly ground pepper
1½ lb. mixed tomatoes, sliced, quartered, or halved
½ cup basil leaves

Preparation

  1. Step 1

    Purée anchovies, garlic, oil, lemon juice, mayonnaise, mustard, and 2 Tbsp. Parmesan in a blender until smooth. Season dressing with salt and pepper. (Or, finely chop anchovies and garlic and whisk together dressing in a medium bowl.)

    Step 2

    Arrange tomatoes on a large plate; drizzle dressing over. Top with basil and shaved Parmesan; season generously with pepper.

TagsSaladItalian AmericanItalianEuropeanTomatoVegetableBasilHerbs & SpicesSummerQuickEasySideGluten FreeHealthyishLunchDinnerBon Appétit

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