Caesar salad is an industry, a benchmark, a cultural phenomenon. It's also a meal. When I reinstated it on a chophouse menu in Manhattan in 1988, it went for $7.50, cost 78 cents to make and sold thousands every month. This is a true American success story, embodying a bushelful of trends on a single plate. It's been around longer and shows up on more menus than any other classic dish I can think of.
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