Total Time
Prep 20 mins
Cook 0 mins

This recipe is from the June 2004 issue of Gourmet magazine. Has a nice zing! This will serve about 4-6 people as a main course or over 8 as a side or starter.

Ingredients Nutrition


  1. Whisk together the lemon juice, mustard, anchovy paste, garlic and olive oil in a large bowl.
  2. Add pasta, romaine, cheese and croutons.
  3. Toss to combine.
  4. Season with salt and pepper to taste.
  5. Serve immediately.
Most Helpful

5 5

Excellent! Going into my fast but good cookbook. I (sort of) halved the recipe, by using 6 ounces pasta, an 8 ounce bag of caesar salad mix and only about 1 tablespoon oil. Everything else I cut in half as written. Since we are vegetarians, I omitted the anchovy paste altogether and made this a complete meal by adding veggie chick'n strips. Thoroughly enjoyable and easy. Great midweek one-dish meal. Will make this again. Thank you!

5 5

This has become my "go to" salad for potlucks or BBQ. I used mini bow tie pasta (1/2 the amount listed). Great main course with chicken added!

4 5

I took this to a Fourth of July cookout last night, and it was definitely a hit! I made it exactly as directed. However, I made the dressing the night before, to let the flavors marry; I adjusted the seasonings by adding more anchovy paste, a bit more dijon mustard, and as other reviewers suggested, worcestershire sauce and a touch of white wine vinegar to even out the flavors. I tossed the hot pasta with grated cheese, part of the dressing and lots of fresh ground pepper, reserving the remaining dressing. We transported the pasta in a bowl, with croutons, the chopped romaine, the rest of the reserved dressing, and both shaved and grated parmesan packed separately. I put everything together right before serving, to excellent reviews. I would definitely make this again. Thanks for an excellent recipe.