Caesar Salad Ala New York Times(Serves 6) - cooking recipe

Ingredients

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

Preparation

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