Tomato Caesar


3 oil-packed anchovy fillets

1 small garlic clove

cup extra-virgin olive oil

3 Tbsp. fresh lemon juice

1 Tbsp. mayonnaise

1 tsp. Dijon mustard

2 Tbsp. finely grated Parmesan, plus shaved for serving

Kosher salt, freshly ground pepper

lb. mixed tomatoes, sliced, quartered, or halved

½ cup basil leaves


Purée anchovies, garlic, oil, lemon juice, mayonnaise, mustard, and 2 Tbsp. Parmesan in a blender until smooth. Season dressing with salt and pepper. (Or, finely chop anchovies and garlic and whisk together dressing in a medium bowl.)

Arrange tomatoes on a large plate; drizzle dressing over. Top with basil and shaved Parmesan; season generously with pepper.