Salade à la Romaine from The Essential New York Times Cookbook: Tenth Anniversary Edition: The Recipes of Record (page 169) by Amanda Hesser

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Fettuccine alla Romana; Pasta with fast sausage ragu [Mark Bittman]; Pizza with caramelized onions, figs, bacon, and blue cheese; Lobster shepherd's pie; Delmonico hash; Boeuf Bourguignon 2; Bobotie; Roasted pork with apricots, apples, and prunes (Himmelreich); Brisket in sweet-and-sour sauce

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • PrincessK on February 05, 2011

    p.171 maybe more lemon juice, less onion juice

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