CHEF JEFF — ONE BYTE AT A TIME: Cherry Tomato Caesar Salad

Invert the proportions of lettuce and those red orbs of summer to give this classic a juicy twist.

Cherry Tomato Caesar Salad

2 garlic cloves, minced

¼ teaspoon fine sea salt

2 teaspoons fresh lemon juice

¾ teaspoon Worcestershire sauce

3 tablespoons extra virgin olive oil

4 crisp romaine lettuce leaves, thinly sliced

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

4 anchovies packed in oil, coarsely chopped

1½ ounces Parmesan, more to taste Black pepper

In small bowl, whisk together garlic, salt, lemon juice, Worcestershire. Whisk in oil. Spread lettuce on platter; drizzle with some dressing. Scatter tomatoes, anchovies over lettuce; drizzle with more dressing. Using vegetable peeler or coarse grater, shave cheese over salad. Drizzle dressing over plate; finish with pepper.

Yield: Serves 4.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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