Caesar Salad Ala New York Times(Serves 6) Recipe

Name: Caesar Salad Ala New York Times(Serves 6)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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.

166

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: salt, 1 clove garlic, peeled, 1 tsp. dry mustard, 1 Tbsp. lemon juice, and more.

Yes, Caesar Salad Ala New York Times(Serves 6) falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Caesar Salad Ala New York Times(Serves 6)

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