Food52
This sprang from a recipe I saw years ago on the back of a box of pasta, and thought, 'That looks interesting.' I never bothered to cut it out or copy it down, and naturally, when I got the yen to make it some time later I couldn't find it. I would stand in the middle of the pasta aisle at Stop n' Shop and Waldbaum's and Key Food and look on the back of every brand of ziti and penne and rigatoni. Nada. Zip. Bupkus. Since my memory is akin to a screen door in a submarine, I am sure this only vaguely resembles the original. But it tastes good! Feel free to adjust the proportions of veggies and cheeses, toss in some cucumbers or radishes, sub bacon or pepperoni for the salami, or leave out anything you don't like. Although if you omit the anchovies or the Worcestershire, it's not very Caesar-like, and then you'd have to call it something else.
