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| 2 | Romaine lettuce medium sized |
| 1 | Tas. white bread, diced |
| 12 Esslöffel | Olive oil (4+8) |
| 3 | cloves garlic crushed |
| 1 Esslöffel | Salt, approx. |
| 4 | Anchovy fillets, finely chopped |
| 1 | Lemon juice |
| 1 | Egg raw, or coddled 1 minute |
| 1 Esslöffel | Ground pepper (approx.) |
| 1 | Tas. parmesan cheese, grated |
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Wash the lettuce, dry well, and refrigerate until ready to serve.
Saute the diced bread in 4 tbsps. Olive oil, whit the crushed garlic cloves, over medium heat until the croutons are delicately browned and crisp. Add additional oil if necessary. Remove the garlic and drain the croutons on absorbent paper.
Break the lettuce into bite-size pieces and place in chilled salad bowl. Add the 8 tbsps. Of olive oil, salt and pepper, and toss well so that every leaf is coated. Break the egg into the bowl; squeeze lemon juice over it an toss thoroughly. Add chopped anchovies and grated cheese and toss again. Lastly, add the croutons, toss gently and serve immediately.
This salad, which has become an American classic, was created by a restaurateur named Caesar Cardini in Tijuana, Mexico, over a Fourth of July weekend during the Prohibition era! :Stichwort : Salad
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