Caesar salad is a traditional salad often prepared tableside. It is sometimes termed the "king" of salads.
Most stories say that Cardini had to whip something up from what he had left in his kitchen, and the Caesar salad was the result. The Hotel César still exists in downtown Tijuana, where the original dish is still served.
The original Caesar salad recipe did not contain anchovies; the slight anchovy flavor came from Worcestershire sauce. Cardini was actually opposed to using anchovies in his salad. Most modern recipes now include anchovies as chopped fillets or in paste form.
Julia Child, in her book, From Julia Child's Kitchen, describes how she ate a Caesar's salad at Cardini's restaurant as a child in 1924, and many years later she sought out Cardini's daughter, Rosa Cardini, in order to discover the original recipe. Rosa Cardini's recipe differs from those that appear in the links below. In particular, the lettuce is served whole on the plate. It is meant to be lifted by the stem and eaten with the fingers. It calls for coddled eggs but no anchovies.
Some recipes include one or more of mustard, avocado, tomato, bacon bits, garlic cloves, or anchovies. Many restaurants offer a more substantial salad by topping a Caesar salad with grilled chicken, grilled salmon or shrimp. The salad today is served at several Italian and some Mexican restaurants, with certain Mexican restaurants improvising on occasional items such as substituting tortilla strips for croutons and Cotija cheese for the Parmesan.
The Cardini family licensed the original recipe early on, and bottled Cardini Caesar salad dressing is still available, sans anchovies. Many other bottled versions are sold now, as well, including Morgan's and Newman's Own.
Many people are concerned about the safety of Caesar salads due to the potential risk of infection by salmonella bacteria occasionally found in raw eggs. This is a concern with many similar dressings like mayonnaise, though in most cases, the pH level is thought to be acidic enough to kill the bacteria. Nevertheless, later versions of the recipe call for briefly-cooked coddled eggs or pasteurized eggs. Even a switch to chopped, hard-boiled eggs has not prevented sporadic outbreaks of salmonella from restaurant-made Caesar salads. Today, many recipes omit the egg and produce a Caesar vinaigrette.
Salads | Eponymous foods | Mexican cuisine | Tijuana
Caesar Salad | Salade César | סלט קיסר | Caesarsalade | シーザーサラダ | Caesarsallad | 凱撒沙律
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