The Caesar Salad was created out of desperation in Tijuana, Mexico, by chef Caesar Cardini. But it quickly achieved global fame. This month marks the Caesar Salad’s 100th birthday. And one of Cardini’s descendants is preserving the legacy…
It was, the legend records, late on on July 4, 1924, when a rush of U.S. tourists in Tijuana for the holiday just about ate his little restaurant out of supplies. He bravely threw together what he had left, applied some classic culinary techniques and outstanding judgement, and whipped up an instant a classic.
Celebrating the legacy
This year, Cardini’s grandnephew, Alex Cardini III (photo, with family, above), is celebrating the 100th anniversary of the historic event. And he’s determined the Caesar will never be forgotten. He’s al-ready taught his two sons how to make a ‘proper’ Caesar. And he clearly expects them to teach their kids the classic recipe.
Two ways to make a Caesar
There are only two ways to make a Caesar Salad, Cardini insists: The Cardini way – and all the others.
“I see a lot of bad Caesar Salads,” Cardini told CNN. “The worst? They’ve got tomato, bacon. I say, ‘Oh, my God! [The customer’s] got to pay for that?'”
The Cardini way…
Romaine lettuce, Salt and Pepper, Garlic Olive Oil, a 1-minue Soft Boiled Egg, Croutons, Anchovies, Parmesan cheese, lemon juice, and a dash of Worcester Sauce. That’s it. Pure and simple.
My take
The Caesar Salad is among a precious few classic dishes which most of us can whip up on a whim. Because we have most of the ingredients in the house most of the time. The one exception may be anchovies. But those of us who are Caesar-prone will have cultivated the habit to always have a can of them in the cupboard for ’emergencies’.
Have a Caesar soon, to commemorate its inception 100 years ago this month. And be sure to make it the Cardini way!
~ Maggie J.