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Fusilli Caesar Salad

Deborah, Taste and Tell
  • 30 minutes
  • Serves 4 to 6

INGREDIENTS

1/2 cup

mayonnaise

1/4 cup

fresh lemon juice

2 tbsp

extra-virgin olive oil

2 tsp

Dijon mustard

1 tsp

Worcestershire sauce

1/2 cup

grated Parmesan cheese*

2

garlic cloves, minced

1

anchovy fillet, rinsed, dried and chopped

kosher salt and freshly ground black pepper

1 lb

fusilli pasta, cooked to al dente then cooled

2

romaine hearts, cut into ½-inch pieces

1 cup

grated Parmesan cheese, plus more for shaving*

kosher salt and freshly ground black pepper