Caesar salad celebrates its 100th anniversary

Italian immigrant Caesar Cardini is credited with inventing the Caesar salad on July 4, 1924, at his restaurant, Caesar's Place, in Tijuana, Mexico. The creation of this iconic dish was a response to an influx of Californians seeking refuge from Prohibition. Cardini tossed Romaine lettuce with ingredients like garlic-flavored oil, Worcestershire sauce, lemons, eggs, and Parmesan cheese. Today, Caesar's restaurant in Tijuana still serves up to 300 Caesar salads daily, showcasing its enduring popularity. Despite the evolution of culinary trends over the years, the Caesar salad has remained a beloved classic. Nielsen IQ reports that over the past year, approximately 43 million bottles of Caesar salad dressing, valued at $150 million, have been sold in the U.S. Beth Forrest, a professor at the Culinary Institute of America, notes that it took time for the Caesar salad to become mainstream. In the 1960s and 1970s, the salad was often prepared tableside, adding an element of spectacle and sophistication to the dining experience. The Caesar salad's appeal lies in its rich and salty taste, attributed to ingredients like egg yolks and Parmesan cheese, which are high in glutamate acids, providing the salad with the sought-after "umami" flavor. Restaurant owners, such as Ashmore, attest to the enduring popularity of the Caesar salad, with it being a consistent bestseller on their menus. The debate over the salad's true origin continues, with some attributing it to Livio Santini's mother or Cardini's brother Alex, each adding their unique twist to the recipe. In conclusion, the Caesar salad, born out of necessity and innovation, has stood the test of time as a culinary favorite. Its simple yet flavorful combination of ingredients has captured the hearts and palates of diners for nearly a century, solidifying its status as a timeless classic in the world of salads.