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Amwrican Caesar salad

This very popular salad was created during the Roaring Twenties and remains identified with the era. It is the classic accompaniment to charcoal grilled (broiled) steak.

ingredients

serves 6
150 ml (5 fl oz) 5/8 cup Olive oil
4 slices White bread, crusts removed and cut into small cubes
1 Garlic clove, halved
2 Tbs Wine vinegar
1 tsp Lemon juice
1/2 tsp Worcestershire sauce
1/4 tsp Mustard
1/4 tsp Sugar
Salt and pepper to taste
2 Cos (romaine) lettuces, separated into leaves
6 Anchovy fillets, cut into small pieces
1 Egg, cooked in boiling water for 1 minute
50 g (2 oz) 1/2 cup Parmesan cheese, grated

method

1. Heat 50 ml (2 fl oz) 1/4 cup of oil in a heavy frying-pan. Add the bread cubes and fry until they resemble small croutons. Transfer them to kitchen towels to drain.

2. Rub the garlic halves around the inside of a large salad bowl, then discard them. Combine the remaining oil, vinegar, lemon juice, Worcestershire sauce, mustard, sugar and salt and pepper together.

3. Arrange the lettuce leaves in the bowl and pour over the dressing. Toss gently to blend. Stir in the reserved croutons, anchovy fillets, egg and grated cheese, and toss vigorously until the ingredients are thoroughly blended. Serve at once.

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