The salad's creation is generally attributed to the restaurateur Caesar Cardini, an Italian immigrant who operated restaurants in Mexico and the United States. His daughter Rosa recounted that her father invented the salad at his Prohibition-era restaurant in Tijuana, Mexico 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 the table-side tossing "by the chef." A number of Cardini's staff have said that they invented the dish.
Ingredients
Directions
- Create a paste out of Garlic & Anchovies with help of salt.
- Mix all dressing ingredients and incorporate your paste.
- Cook your chicken till registering internally 160F, slice to bite size pieces.
- Prepare bowls with salads, croutons and chicken, then add your dressing and mix well.
History lesson
A poster inside Hotel Caesar's saying "Home of the legendary Caesar's Salad". Julia Child said that she had eaten a Caesar salad at Cardini's restaurant when she was a child in the 1920s.
In 1946, the newspaper columnist Dorothy Kilgallen wrote of a Caesar containing anchovies, differing from Cardini's version. Several sources have testified that the original recipe used only Worcestershire sauce without any anchovies, which Cardini considered too bold in flavor. Although the original recipe does not contain anchovies, modern recipes typically include anchovies as a key ingredient, which frequently is emulsified in bottled versions. Bottled Caesar dressings are now produced and marketed by many companies.
Ingredients
Directions
- Create a paste out of Garlic & Anchovies with help of salt.
- Mix all dressing ingredients and incorporate your paste.
- Cook your chicken till registering internally 160F, slice to bite size pieces.
- Prepare bowls with salads, croutons and chicken, then add your dressing and mix well.