Caesar salad

A Caesar salad (also spelled Cesar, César and Cesare) is a green salad of romaine lettuce and croutons dressed with lemon juice (or lime juice), olive oil, eggs, Worcestershire sauce, anchovies, garlic, Dijon mustard, Parmesan and black pepper.

The salad was created in July 1924 by Caesar Cardini at the Caesar's restaurant in Tijuana, Mexico, when the kitchen was overwhelmed and short on ingredients. It was originally prepared tableside.

History


The salad's creation is generally attributed to the restaurateur Caesar Cardini, an Italian immigrant who operated restaurants in Mexico and the United States. Cardini lived in San Diego, but ran one of his restaurants, Caesar's, in Tijuana, Mexico, to attract American customers seeking to circumvent the restrictions of Prohibition. His daughter, Rosa, recounted that her father invented the salad at the Tijuana restaurant when a Fourth 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. 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. A number of Cardini's staff have also said that they invented the dish. A popular food myth attributes its invention to Julius Caesar.

The American chef and writer Julia Child said that she had eaten a Caesar salad at Cardini's restaurant in her youth during the 1920s, made with whole romaine 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, and croutons made with garlic-infused oil. In 1946, the newspaper columnist Dorothy 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."

In a 1952 interview, Cardini said the salad became well known in 1937, when Manny Wolf, story editor and Paramount Pictures writer's department head, provided the recipe to Hollywood restaurants.

In the 1970s, Child published a recipe in her book From 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. Cardini's daughter and several other sources have testified that the original recipe used only Worcestershire sauce, not anchovies, mustard, or herbs, which Cardini considered too bold in flavor. Modern recipes typically include anchovies as a key ingredient, and are frequently emulsified or based on mayonnaise.

Dressing
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, and Whole Foods Market. 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.

Ingredients


Common ingredients in many recipes:
 * Romaine or Cos Lettuce
 * Olive oil
 * Crushed Garlic
 * Salt
 * Dijon mustard
 * Black pepper
 * Lemon juice
 * Worcestershire sauce
 * Anchovies
 * Whole eggs or egg yolks (raw or coddled)
 * Grated Parmesan cheese
 * Croutons



Variations include varying the leaf, adding meat such as grilled chicken or bacon, or omitting ingredients such as anchovies and eggs.

While the original Caesar's in Tijuana uses lime juice in their current recipe, most modern recipes use lemon juice or vinegar. 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" in The Atlantic, use the familiar, appealing name to attract diners to dishes with a similar hit of "umami, fat, and tons of salt."

Vegan versions can replace anchovies with capers and the eggs with tahini.

Health concerns
There is risk of infection by salmonella bacteria occasionally found in raw egg.