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| Course | |
|---|---|
| Place of origin | Mexico |
| Region or state | Tijuana, Baja California |
| Created by | Caesar Cardini |
| Invented | 1924 |
| Serving temperature | Chilled or room temperature |
| Main ingredients | Romaine lettuce,croutons,Parmesan cheese,lemon juice,olive oil,egg yolks,Worcestershire sauce,anchovies, (optionally)Dijon mustard,black pepper |
| Variations | Multiple |
ACaesar salad (also spelledCesar,César andCesare), also known asCaesar's salad, is agreen salad ofromaine lettuce andcroutonsdressed with lemon juice (or lime juice), olive oil, eggs,Worcestershire sauce, anchovies, garlic,Dijon mustard,Parmesan and black pepper.
The salad was created on July 4, 1924, byCaesar Cardini atCaesar's inTijuana, Mexico, when the kitchen was overwhelmed and short on ingredients. It was originallyprepared tableside,[1] and it is still prepared tableside at the original venue.
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The salad's creation is generally attributed to the restaurateurCaesar Cardini, an Italian immigrant who operated restaurants in Mexico and the United States.[2] Cardini lived inSan Diego, but ran one of his restaurants,Caesar's, inTijuana, Mexico, to attract American customers seeking to circumvent the restrictions ofProhibition. His daughter, Rosa, recounted that her father invented the salad at the Tijuana restaurant when aFourth of July rush in 1924 depleted the kitchen's supplies. Cardini made do with what he had, adding the dramatic flair of table-side tossing by the chef.[3] Some other accounts of the history state that Alex Cardini, Caesar Cardini's brother, made the salad, and that the salad was previously named the "Aviator Salad" because it was made for aviators who traveled over during Prohibition.[4] A number of Cardini's staff have also said that they invented the dish.[5][6] A popular myth attributes its invention toJulius Caesar.[7][8] A 2024 book[9] confirmed the claim that Caesar Cardini originated the recipe. Livio Santini's son, Aldo, countered that his father provided the recipe while working as a cook in Cardini's restaurant.[10]
The American chef and writerJulia Child said that she had eaten a Caesar salad atCardini's restaurant in her youth during the 1920s, made with wholeromaine lettuce leaves, which were meant to be lifted by the stem and eaten with the fingers, tossed with olive oil, salt, pepper, lemon juice,Worcestershire sauce,coddled eggs,Parmesan, andcroutons made with garlic-infused oil.[11] In 1946, the newspaper columnistDorothy Kilgallen wrote of a Caesar containing anchovies, differing from Cardini's version:
The big food rage in Hollywood—the Caesar salad—will be introduced to New Yorkers by Gilmore's Steak House. It's an intricate concoction that takes ages to prepare and contains (zowie!) lots of garlic, raw or slightly coddled eggs, croutons, romaine, anchovies, parmeasan [sic] cheese, olive oil, vinegar and plenty of black pepper.[12]
In a 1952 interview, Cardini said the salad became well known in 1937, whenManny Wolf, story editor andParamount Pictures writer's department head, provided the recipe to Hollywood restaurants.[13][14]
In the 1970s, Child published a recipe in her bookFrom Julia Child's Kitchen, based on an interview with Cardini's daughter, in which the ingredients are tossed one-at-a-time with the lettuce leaves.[11] Cardini's daughter and several other sources have testified that the original recipe used onlyWorcestershire sauce, not anchovies, mustard, or herbs, which Cardini considered too bold in flavor.[15][11] Modern recipes typically include anchovies as a key ingredient, and are frequently emulsified or based onmayonnaise.[16]
Bottled Caesar dressings are produced and marketed by many companies, including Cardini's,Bolthouse Farms,Ken's Foods,Marzetti,Newman's Own,Panera Bread,Trader Joe's, andWhole Foods Market.[17][18] The trademark brands, "Cardini's", "Caesar Cardini's" and "The Original Caesar Dressing" are all claimed to date to February 1950, although they were only registered decades later.[19][20]
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Common ingredients in many recipes:[15]
Variations include varying the leaf, adding meat such as grilled chicken or bacon, or omitting ingredients such as anchovies and eggs.[21]
While the original Caesar's in Tijuana uses lime juice in their current recipe, most modern recipes use lemon juice or vinegar.[22][12] Modern chefs sometimes put experimental salads on menus under the "Caesar" even when there is no resemblance to the original recipe. Unrelated variations, called "mutants" and "bastardized" inThe Atlantic, use the familiar, appealing name to attract diners to dishes with a similar hit of "umami,fat, and tons ofsalt."[23]
Vegan versions can replace anchovies withcapers and the eggs withtahini.[24]
Caesar Cardini, 60, credited with the invention of the Caesar salad, died [...]
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