Cherry Tomato Caesar Salad

• 2 garlic cloves, minced
• 1/4 teaspoon fine sea salt
• 2 teaspoons fresh lemon juice
• 3/4 teaspoon Worcestershire sauce
• 3 tablespoons extra-virgin olive oil
• 4 crisp leaves romaine lettuce, thinly sliced
• 1/2 pound cherry tomatoes, preferably a mix of colors, halved
• 4 anchovies packed in oil, coarsely chopped
• 1 and 1/2 ounces Parmesan, more to taste
• Black pepper

1. In a small bowl, whisk together garlic, salt, lemon juice and Worcestershire.
2. Whisk in olive oil.
3. Spread lettuce on a platter and drizzle with dressing.
4. Scatter tomatoes and anchovies over lettuce and drizzle with more dressing.
5. Using a vegetable peeler or coarse grater, grate or shave cheese over the salad.
6. Drizzle dressing over the plate and finish with pepper.

garlic, salt, lemon juice, worcestershire sauce, extravirgin olive oil, crisp leaves romaine lettuce, tomatoes, anchovies, parmesan, black pepper

Taken from cooking.nytimes.com/recipes/12662 (may not work)