Caesar Salad has become one of the most popular items on restaurant menus, and for good reason! But do you know when and where it was created?
It may surprise you to know it was in fact in Mexico in the 1920’s! In the era of prohibition, Americans would often cross the San Diego border into Tijuana to enjoy nights out without alcohol restrictions. Cesar Cardini, an immigrant Italian chef and restauranteur was the owner of Cesar’s Restaurante Bar in the Hotel Cesar. He invented this salad, and it is said it was made table side as it is still done today in many places.
As the story goes, it was the night of the 4th of July in 1924, when a group of customers descended on the restaurant late at night. It had been a busy night and there was not much left in the kitchen, but since they demanded something to eat, Cesar put together a salad using things he had on hand: romaine lettuce leaves, Parmesan cheese, olive oil, lime juice and Worcestershire sauce.
Stories abound on the exact ingredients used on the original recipe, but let’s just say the Caesar Salad has clear Italian roots, yet was born on Mexican soil. It is also clear that it is a beloved salad by many people, and I learned to make mine as my Dad taught me. To this day, it is a favourite salad in my family and my kids request it at every family gathering.
If you are squeamish about the raw egg yolk, coddle the egg for 4 minutes, then scoop the egg yolk into the dressing, or if that still doesn’t jive with you, remove it altogether. If using anchovy fillets, make sure you mash them well before adding the rest of the ingredients. As a variation, you can add chipotle chiles in adobo to the dressing for a slightly spicy kick!
My Father’s Caesar Salad
1 tsp anchovy paste, or 2 anchovy fillets
1 generous tsp Dijon mustard
1 clove garlic, minced
1 egg yolk
Salt and cracked black pepper to taste
A few shakes of Tabasco Sauce
A few shakes Worcestershire Sauce
Juice of ½ large lemon (about 2 Tbsp)
6-8 Tbsp extra virgin olive oil
3 romaine hearts, split into leaves
2 cups croutons
2/3 cup grated Parmesan cheese
In large bowl, place anchovy paste, Dijon mustard, garlic, egg yolk, salt, Tabasco and Worcestershire sauces and lemon juice. Whisk until smooth.
Start drizzling olive oil, whisking constantly, until dressing is emulsified and to your taste. Add cracked black pepper.
Taste for seasoning and add more salt if needed.
Arrange romaine leaves on platter and sprinkle with croutons and Parmesan cheese.
Drizzle with dressing and toss gently to combine.
Serve immediately.
Serves 6.