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Started By
Message
100th Anniversary of the Caesar Salad
Posted on 7/4/24 at 10:44 am
Posted on 7/4/24 at 10:44 am
LINK
July 4, 1924.
In Tijuana, Mexico.
By the way, the only ingredients to Caesar salad are
Romaine lettuce
Parmesan cheese (sliced)
Croutons
Creamy dressing with anchovies
quote:
Cardini’s original restaurant, on Avenida Revolución in downtown Tijuana, is still open for business. The original Caesar salad remains on the menu. As the story goes, the restaurant was overwhelmed by holiday partiers on that fateful July 4. They gobbled up everything but a few pantry staples: olive oil, Parmesan, egg, Worcestershire sauce and lettuce. Someone, perhaps Cardini or possibly his brother, scraped the provisions together into a big wooden bowl. Caesar’s salad was a hit.
July 4, 1924.
In Tijuana, Mexico.
By the way, the only ingredients to Caesar salad are
Romaine lettuce
Parmesan cheese (sliced)
Croutons
Creamy dressing with anchovies
14
Posted on 7/4/24 at 10:53 am to East Coast Band
So Caesar didn’t live in his palace and didn’t eat his salad?!
What the frick is this world coming to?!
What the frick is this world coming to?!
Posted on 7/4/24 at 10:56 am to East Coast Band
TJ is the last place I thought a Caesar salad was made up...
Posted on 7/4/24 at 10:57 am to Hangover Haven
I'll take one of those or a wedge salad over other salads.
Posted on 7/4/24 at 11:04 am to Hangover Haven
quote:Yes you'd think it came from Italy or somewhere in Europe. However, I would bet that in 1924 TJ wasn't the shithole it is now. Mexico was even very different in my travels there in the 70s.
TJ is the last place I thought a Caesar salad was made up...
Posted on 7/4/24 at 11:05 am to East Coast Band
quote:
By the way, the only ingredients to Caesar salad are
Romaine lettuce
Parmesan cheese (sliced)
Croutons
Creamy dressing with anchovies
Although the addition of grilled chicken makes it even better.
Posted on 7/4/24 at 11:38 am to East Coast Band
quote:
By the way, the only ingredients to Caesar salad are Romaine lettuce Parmesan cheese (sliced) Croutons Creamy dressing with anchovies
I like sliced black olives in mine. And usually use feta cheese because I always have it on hand. And plenty of fresh cracked pepper.
Ken’s Steakhouse Caesar is the best bottled Caesar I have found. The greatest premade dressing comes in the Dole Salad kits, but those things cost a fortune for what you get.
Happy Birthday- all Hail Caesar (salad)!
Posted on 7/4/24 at 11:45 am to LSUGUMBO
I like Ken’s as well but you should try Cardini’s. You can usually find at Rouses.
Posted on 7/4/24 at 11:51 am to East Coast Band
Too bad I didn't dine at this place when I visited Tijuana years ago because I doubt seriously if I will ever go back to Tijuana again.
Posted on 7/4/24 at 11:57 am to East Coast Band
No anchovies for me! But yes to the other.
Posted on 7/4/24 at 12:05 pm to East Coast Band
quote:
By the way, the only ingredients to Caesar salad are
Romaine lettuce
Parmesan cheese (sliced)
Croutons
Creamy dressing with anchovies
This really is the way, though a nice grilled chicken breast sliced on top of it is satisfying.
Posted on 7/4/24 at 12:12 pm to East Coast Band
Why were they celebrating 4th of July in Mexico?
Posted on 7/4/24 at 12:19 pm to Hangover Haven
quote:
TJ is the last place I thought a Caesar salad was made up...
The ORIGINAL name was " Caesar's TOSSED DONKEY salad "
This post was edited on 7/4/24 at 4:36 pm
Posted on 7/4/24 at 12:36 pm to East Coast Band
quote:
Romaine lettuce
And that’s why I can’t have Caesar Salad any more.
Posted on 7/4/24 at 1:11 pm to East Coast Band
I'm actually traveling to Ensenada tomorrow and I'll be at the 100th Celebration of the salad Sunday.
Should be a fun time.
I'll report back. And maybe I'll finally figure out how to post pictures on here.
Should be a fun time.
I'll report back. And maybe I'll finally figure out how to post pictures on here.
Posted on 7/4/24 at 1:14 pm to Darth_Vader
quote:
And that’s why I can’t have Caesar Salad any more.
Ummm.. huh?
Posted on 7/4/24 at 1:15 pm to LSUGUMBO
quote:
like sliced black olives
frick. You.
Posted on 7/4/24 at 1:19 pm to John McClane
quote:
you should try Cardini’s.
No Rouse’s in the Port City, but I can apparently find it at Wal-Mart. I’ll definitely give it a shot.
Posted on 7/4/24 at 1:27 pm to MemphisGuy
quote:
And that’s why I can’t have Caesar Salad any more.
quote:
Ummm.. huh?
I’m on the blood thinner Warfarin. According to my cardiologist, I’d most likely last around four days without it. Vitamin K counteracts Warfarin, so I have to avoid things that are high in Vitamin K. Romaine lettuce, along with almost all green leafy vegetables, is very high in vitamin K.
Posted on 7/4/24 at 3:24 pm to East Coast Band
I find myself making a LOT of Caesar Salad Dressing since it is such a hit and the folks where my wife works ask for it at least once a month.
Simple to make really. This is enough to make a quart of the dressing.
2 eggs well beaten
4 cloves garlic minced fine then add just a pinch of salt to it and use the side of the chef's knife to drag it along the board to "paste" it-----then add it to the eggs.
2 tbsp. black pepper
5-6 anchovies diced fine and also pasted before adding to the bowl.
2 tbsp. Worcestershire sauce
1/2 fresh lemon juiced-----no seeds
2 tsp. Dijon Mustard
I use the Kirkland brand olive oil as I find it a milder flavor oil and drizzle that into the bowl and mix vigorously to emulsify with the ingredients already in the bowl.
To finish it off, add parmesan to taste. I tend to use about 1 1/2 cups and mix that in well also. If not using the dressing right away, put it in the fridge but take out about 1 hour before serving and make sure to give the container a good shake to mix the dressing again.
I had a Caesar's Salad with dinner this past Saturday for 11 guests and they all loved it. Oh, I also make my own croutons using baguettes I get from Winn-Dixie and drizzle the cut up bread with olive oil and season with Slap Ya Mama, Garlic Powder, Black Pepper, Oregano, Sweet Basil and Parsley Flakes. They then go in the oven at 375 until they get toasted. Once removed and cooled, I'll store them in a large plastic container to use as needed. They last for weeks once toasted.
Simple to make really. This is enough to make a quart of the dressing.
2 eggs well beaten
4 cloves garlic minced fine then add just a pinch of salt to it and use the side of the chef's knife to drag it along the board to "paste" it-----then add it to the eggs.
2 tbsp. black pepper
5-6 anchovies diced fine and also pasted before adding to the bowl.
2 tbsp. Worcestershire sauce
1/2 fresh lemon juiced-----no seeds
2 tsp. Dijon Mustard
I use the Kirkland brand olive oil as I find it a milder flavor oil and drizzle that into the bowl and mix vigorously to emulsify with the ingredients already in the bowl.
To finish it off, add parmesan to taste. I tend to use about 1 1/2 cups and mix that in well also. If not using the dressing right away, put it in the fridge but take out about 1 hour before serving and make sure to give the container a good shake to mix the dressing again.
I had a Caesar's Salad with dinner this past Saturday for 11 guests and they all loved it. Oh, I also make my own croutons using baguettes I get from Winn-Dixie and drizzle the cut up bread with olive oil and season with Slap Ya Mama, Garlic Powder, Black Pepper, Oregano, Sweet Basil and Parsley Flakes. They then go in the oven at 375 until they get toasted. Once removed and cooled, I'll store them in a large plastic container to use as needed. They last for weeks once toasted.
This post was edited on 7/4/24 at 6:32 pm
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