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- Invented July 4, 1924 by Caesar Cardini in Tijuana after pantry staples were tossed together.
- Chef Julia Child recalled dining at Cardini’s, helping solidify the salad’s reputation beyond Tijuana.
- Original dressing uses whole inner romaine leaves, a one minute coddled egg, olive oil, lemon, garlic, Parmigiano-Reggiano; anchovies optional.
She looks fab for being over 100! Yes, this delicious meal has been a staple at restaurants for numerous decades. In fact, a major milestone was reached just this week. The Caesar Salad has now officially turned 102 years old and in line with this we thought it would be fun to share the original Caesar Salad dressing recipe!
However, first a little history lesson. To anchovies or not to anchovies that is the question. While many chefs and establishments have added this ingredient to the popular dish’s dressing; some are surprised to learn that it was an element of the original recipe.
If we crack open a foodie history book, there are a few theories on how this dish came to be. For instance, some resource works claim that the salad was actually invented in the early 1900s by a Chicago chef, and was named after Julius Caesar. Even if this is true, it was the work of another chef that fully popularized the meal.
Original Caesar Salad Recipe—As Confirmed By Julia Child
By all other accounts, Caesar salad was invented on July 4, 1924 by Caesar Cardini, an Italian chef who owned a restaurant in Tijuana, Mexico. The renowned Julia Child confirmed the deliciousness of Cardini’s food. In her book From Julia Child’s Kitchen she describes:
“One of my early remembrances of restaurant life was going to Tijuana in 1925 or 1926 with my parents, who were wildly excited that they should finally lunch at Caesar’s restaurant. Tijuana, just south of the Mexican border from San Diego, was flourishing then, in the prohibition era. . . Words spread about Tijuana and the good life, and about Caesar Cardini’s restaurant, and about Caesar’s salad.”
Caesar Salad Dressing Recipe—The Origins
As the legend goes, the restaurant was overwhelmed by holiday partiers one July 4th weekend. 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. And the Caesar salad was an instant hit.
The original, according to Julia, was made with the inner leaves of romaine lettuce—left whole, to be eaten with your fingers—tossed with olive oil, lemon juice, parmesan cheese, black pepper, garlic, and eggs that have been boiled for exactly one minute. Over the years anchovies and even mustard has been added.
Below you will find a recipe with the “modern additions” and options in order to create this delicious salad. But you can choose to omit them and just whip up the original. Enjoy!
Original Caesar Salad Dressing Recipe—Caesar Salad Turns 102!
- 2 cloves garlic, mashed into a paste
- 1 egg (coddled in boiling water for exactly 1 minute)
- 2 tablespoons fresh lemon juice
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon Dijon mustard (optional, used for stabilization)
- 1/2 cup high-quality extra-virgin olive oil
- 1/3 cup freshly grated Parmesan cheese (Parmigiano-Reggiano)
- Freshly cracked black pepper, to taste
- Optional: 2-3 oil-packed anchovies, minced into paste
- Mash the base: In a large bowl, combine the minced garlic and anchovies (if using) and mash them together with a fork to form a smooth paste.
- Whisk in wet ingredients: Add the coddled egg yolk, lemon juice, Worcestershire sauce, and Dijon mustard. Whisk vigorously until the mixture is smooth and combined.
- Emulsify: Continue whisking constantly while slowly drizzling in the extra-virgin olive oil in a thin stream. Keep whisking until the dressing is thick and emulsified.
- Finish and season: Stir in the grated Parmesan cheese and freshly cracked black pepper. Toss with romaine lettuce and croutons immediately.
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