Before you cook
Background Recipe story & origin
The Caesar salad has one of the most surprisingly specific origin stories in culinary history. It was created on July 4, 1924, by Caesar Cardini, an Italian immigrant who operated restaurants on both sides of the U.S.-Mexico border during Prohibition. At his restaurant in Tijuana—a popular destination for Americans seeking alcohol during the dry years—a holiday rush left the kitchen nearly bare. Rather than turn away hungry guests, Cardini improvised a salad tableside using what he had on hand: romaine lettuce, olive oil, Worcestershire sauce, lemon juice, raw egg, Parmesan cheese, and croutons. The dramatic tableside preparation was as much a part of the dish's appeal as the bold, savory flavors.nnThe original recipe did not include anchovies—a common modern addition—though Caesar's brother Alex, who also worked in the restaurant business, later developed a variation called 'Aviator's Salad' that did incorporate them, possibly contributing to the confusion. Caesar Cardini was reportedly protective of his creation and even trademarked his Caesar dressing, which he began bottling and selling commercially in the 1940s. The Cardini's brand still exists today, a testament to the recipe's staying power.nnThe salad's fame spread rapidly northward as Hollywood celebrities and socialites who frequented Tijuana brought word of it back to Los Angeles and beyond. By the 1950s and 1960s, it had become a fixture on upscale American restaurant menus, often still prepared tableside with theatrical flair. Over the decades, the recipe evolved—anchovies became standard, raw egg gave way to pasteurized or emulsified versions for safety, and grilled chicken was added to transform it into a main course. Today the Caesar salad is one of the most ordered salads in the world, a remarkable legacy for a dish born out of a kitchen emergency.
Safety Safety & allergen notes
- Keep knife blade pointed downward and fingers curled when mincing garlic to avoid cuts on hands
- Wash hands thoroughly after handling anchovies due to strong odor and potential allergen concerns
- Use caution when handling sharp knife on cutting board - secure lettuce with a claw grip while chopping
- Ensure mayonnaise-based dressing is kept cold and served immediately to prevent bacterial growth
Non-negotiables Rules for success
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Pat lettuce completely dry after rinsing
Excess water dilutes the dressing and creates a soggy salad instead of crisp, well-coated leaves
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Mash anchovies into a paste with garlic before mixing
Creates an emulsified base that distributes the anchovy flavor evenly throughout the dressing instead of leaving bitter chunks
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Drizzle oil slowly while whisking the dressing
Gradual incorporation creates a proper emulsion that binds oil and vinegar together; adding oil too fast breaks the emulsion and creates a separated, greasy dressing
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Toss salad gently but thoroughly just before serving
Vigorous early tossing bruises delicate lettuce leaves and causes wilting; last-minute tossing ensures even coating while preserving crispness
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Serve immediately after dressing
Dressed lettuce begins releasing water immediately, which dilutes dressing and causes leaves to wilt within minutes
Prep Get set first
About 8 min of prep
- Rinse and dry romaine lettuce
- Set out large salad bowl
- Gather small mixing bowl, whisk, and fork
- Measure out all dressing ingredients
- Have cutting board and chef's knife ready
- Set out measuring cups and spoons
This fresh salad comes together quickly in about 15 minutes total, but success depends on having crisp, dry lettuce and all ingredients measured and ready.
Ingredients
Instructions
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Prepare the romaine lettuce
Rinse the romaine lettuce thoroughly under cold water and pat dry with paper towels. Remove any yellowed or damaged outer leaves.
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Cut and place the lettuce
Chop or tear the romaine into bite-sized pieces and place in a large salad bowl.
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Prepare the garlic and anchovies
Mince the garlic cloves finely and place in a small bowl. Add the anchovy fillets to the garlic and mash them together with a fork until they form a paste.
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Make the dressing base
Whisk in the mayonnaise, lemon juice, red wine vinegar, Dijon mustard, and Worcestershire sauce until smooth and well combined.
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Add cheese and seasonings
Stir in the grated Parmesan cheese, salt, and black pepper.
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Emulsify the dressing
Drizzle the olive oil into the dressing and whisk until emulsified.
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Dress and toss the salad
Pour the dressing over the romaine lettuce and toss gently but thoroughly until all leaves are evenly coated.
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Garnish and serve
Top the salad with croutons and additional Parmesan cheese if desired. Serve immediately while the lettuce is crisp and cold.
Chef's notes
Best served immediately after dressing to maintain lettuce crispness
For vegetarian version, omit anchovies and add 1 tsp Worcestershire sauce or 1/2 tsp salt for depth
Can be assembled up to 2 hours ahead; dress just before serving to keep lettuce crisp
Substitute Pecorino Romano for Parmesan for a sharper, more authentic flavor