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Caesar Salad

6 T. olive or salad oil
2 T. wine vinegar, 1 T. lemon juice and 1/2 t. Worchestershire sauce
4 finely cut filets of anchovy
1 t. dry mustard, 1 t. fresh cracked black pepper and 1 T. parmesan cheese
24 small croutons (bread cubes browned in butter, flavored with garlic clove)
1 fresh unbroken egg

Prepare a serving cart or tray with a large wooden
salad bowl with 1 t. salt and 2 or 3 split garlic cloves and
a glass bowl of chilled torn romaine lettuce (about 1 lb.).
Place each ingredient in a small bowl.

Before starting, cover the egg with very hot water. The five
minutes it takes to mix the salad will coddle the egg.

Proceed quickly as follows, keeping up a witty patter throughout
and making all moves with a flourish:

Spin the salad bowl and crush the garlic in the salt over the inside
of the bowl. A regular dinner fork works best for this.

Remove the garlic, but leave the salt. Add the oil and beat
vigorously, twirling the bowl at a 45 degree angle all the while.
The guests love this.

Stir in, in rapid succession, the bowl of lemon, wine vinegar,
etc.; the bowl of anchovies; and the bowl of cheese, pepper, etc.
Make sure this is whipped well.

Dump in the lettuce and toss a moment with your salad fork and

Add the croutons on top and then, with a final flourish, break the
coddled egg. It will slide out of sight quickly.

Now toss thoroughly but gently. "Don't soak the bread" is the key
phrase. Place a generous helping on each salad plate. The recipe
serves six.


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