Caesar Salad

 

The Caesar salad, arguably the most iconic salad in global gastronomy, celebrated its centenary in 2024. Far from the Roman Empire its name might suggest, the dish was an accidental masterpiece born from the necessity of a busy Mexican kitchen during Prohibition.

The Legend of 1924: A Tijuana Original

The Caesar salad was invented on July 4, 1924, by Caesar Cardini, an Italian immigrant and restaurateur in Tijuana, Mexico. Cardini’s restaurant, Caesar’s Place, was a popular destination for Americans seeking to escape the dry laws of the Prohibition era.

During a particularly swamped Fourth of July weekend, the kitchen began to run low on standard supplies. Cardini improvised with the few ingredients he had remaining: whole heads of romaine lettuce, garlic, olive oil, eggs, and Parmesan cheese. To add showmanship to the simple dish, he prepared it tableside, tossing the leaves in a large wooden bowl and arranging them so they could be eaten with the fingers.

The "Purist" Ingredients

According to Cardini’s daughter, Rosa, the original recipe was remarkably minimalist. Notably, anchovies were not part of the original dressing; Cardini believed the hint of fishiness provided by Worcestershire sauce was sufficient.

The "Purist" Ingredients

According to Cardini’s daughter, Rosa, the original recipe was remarkably minimalist. Notably, anchovies were not part of the original dressing; Cardini believed the hint of fishiness provided by Worcestershire sauce was sufficient.

Ingredient : Role in the Original Recipe

Romaine Lettuce : Whole inner leaves were used, often served stem-out for eating by hand.

Olive Oil : Specifically Italian extra virgin olive oil was used for the base of the emulsion.

Coddled Eggs : Eggs were briefly simmered (coddled) for about one minute before being added to create a rich, creamy texture without being fully cooked.

Garlic : Often infused into the oil or rubbed onto the wooden salad bowl to provide a subtle base note.

Parmigiano-Reggiano : Authentic Italian Parmesan was freshly grated or shaved over the finished greens.

Worcestershire Sauce : The primary source of umami and the secret behind the "hidden" anchovy flavor.

Lemon or Lime : While modern recipes favor lemon, the original Tijuana version often used local limes.

Croutons :Toasted rounds of baguette or rustic bread, often garlic-infused.

Ingredients

Servings: 4 servings as a side salad
For the Croutons:

1/2 French Baguette, cut in half and thinly sliced (1/4″ thick)
3 Tbsp extra virgin olive oil
1 tsp minced garlic, 2 small cloves
2 Tbsp grated parmesan cheese
Caesar Salad Dressing:
2 small garlic cloves, minced (1 tsp)
2 tsp dijon mustard
1 tsp Worcestershire sauce
2 tsp fresh lemon juice
1 1/2 tsp red wine vinegar
1/3 cup extra virgin olive oil
1/2 tsp sea salt, or to taste
1/8 tsp black pepper, plus more to serve
For the Caesar Salad:
1 large romaine lettuce, (or 2 small heads romaine)

1/3 cup parmesan cheese, shredded or shaved
Ins

How to Make Croutons:
Preheat oven to 350˚F. Cut the baguette in half lengthwise through the top of the baguette then slice diagonally into 1/4″ thick pieces. Place the breads onto a baking sheet.
In a small bowl, combine 3 Tbsp extra virgin olive oil and 1 tsp of finely minced garlic. Drizzle the garlic oil over the croutons and sprinkle the top with 2 Tbsp grated parmesan cheese.
Toss until evenly coated. Spread in a single layer over the baking sheet and bake at 350˚F until light golden and crisp (10-12 minutes), or to desired crispness.
How to Make Caesar Salad Dressing:
In a small bowl, whisk together garlic, dijon, Worcestershire, lemon juice and red wine vinegar.

Slowly drizzle in extra virgin olive oil while whisking constantly.
Whisk in 1/2 tsp salt and 1/8 tsp black pepper, or season to taste.
How to Make Caesar Salad:
Rinse, dry* and chop or tear the romaine into bite-sized pieces. Place in a large serving bowl and sprinkle generously with shredded parmesan cheese and cooled croutons. Drizzle with caesar dressing and toss gently until lettuce is evenly coated.

The "Aviator" Twist and Evolution

The inclusion of anchovies, which many now consider mandatory, is often credited to Caesar’s brother, Alex Cardini. A former pilot in the Italian Air Force, Alex added anchovy fillets to the mix and named his version the "Aviator’s Salad". This variant eventually became so popular that it merged with the original identity of the Caesar salad.

Modern Variations (2026 Trends)

In 2026, the Caesar salad remains a foundation for culinary experimentation.

Protein Upgrades: Common additions in modern menus include grilled chicken, blackened shrimp, pan-seared salmon, or even crispy bacon.

Healthier Bases: Kale is frequently substituted for romaine to create a "Kale Caesar," offering a heartier texture.

Dietary Adaptations: Vegan versions often replace the egg-and-oil emulsion with tahini or cashew-based dressings, using nutritional yeast to mimic the saltiness of Parmesan.

Unique Toppings: Innovative chefs now add roasted chickpeas, blistered tomatoes, or avocado to provide modern flair to the classic profile.