2 anchovy fillets
3 whole garlic cloves, peeled
3 tablespoons low-fat mayonnaise
2 tablespoons white wine vinegar
1/8 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons olive oil
2 hearts romaine lettuce, cut crosswise into 2 inch pieces
2 plum tomatoes, seeded and diced
2 tablespoons freshly ground Pecorino Romano cheese
1. In a food processor, process the anchovies, garlic, mayonnaise, vinegar, salt, and pepper in a food processor until smooth. With the machine running, slowly pour in the olive oil until the dressing is slightly thickened and creamy.
2. In a serving bowl, toss the romaine with the dressing until well coated. Divide the leaves among 4 serving plates, and top each salad with some of the diced tomatoes and grated cheese.
Nick Stellino swears he long ago learned this version of Caesar salad from a restaurant owner in Palermo, who must have foreseen the contemporary aversion to using raw egg. If you can’t buy Romaine hearts, simply peel away the softer outer leaves and save for another use.