Caesar Salad Ala New York Times(Serves 6)

• salt
• 1 clove garlic, peeled
• 1 tsp. dry mustard
• 1 Tbsp. lemon juice
• Tabasco sauce to taste (optional)
• 3 Tbsp. olive oil
• 3 bunches romaine lettuce
• 1 Tbsp. grated Parmesan cheese
• 1 can anchovies, drained
• 1 coddled egg
• 1/2 c. croutons

1. Sprinkle bowl with salt; rub with garlic.
2. Add mustard, lemon juice and Tabasco; stir until the salt dissolves.
3. Add olive oil; stir rapidly until the liquid blends.
4. Wash romaine well; dry the leaves with a towel.
5. Tear the leaves into small size pieces; add to the bowl.
6. Sprinkle with Parmesan cheese.
7. Add the anchovies and break the egg over the salad.
8. Sprinkle croutons and mix gently, but thoroughly, through.

salt, clove garlic, dry mustard, lemon juice, tabasco sauce, olive oil, romaine lettuce, parmesan cheese, anchovies, egg, croutons

Taken from www.cookbooks.com/Recipe-Details.aspx?id=944568 (may not work)