Cherry Tomato Cesar Salad

Yield:4 servings

• 2 garlic cloves, minced

• ¼teaspoon fine sea salt

• 2 teaspoons fresh lemon juice

• ¾ teaspoon Worcestershire sauce

• 3 tablespoons extra-virgin olive oil

• 4 crisp leaves romaine lettuce, thinly sliced

• ½ pound cherry tomatoes, preferably a mix of colors, halved

• 4 anchovies packed in oil, coarsely chopped

• 1 and ½ ounces Parmesan, more to taste

• Black pepper

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

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.

Recipe by Melissa Clark in the NYT