Contrary to popular belief, the Caesar salad wasn’t named after Julius Caesar, the Roman Emperor. Instead, it owes its name to Caesar Cardini, an Italian chef, restaurateur, and hotelier. While it’s possible that Cardini’s name was inspired by the historical figure, there’s no direct connection between the two. What we do know is that the Caesar salad was born around 1924 in Tijuana, Mexico, at Cardini’s restaurant.
Cardini catered to Americans seeking booze from Prohibition-era restrictions. Legend has it that on a busy Fourth of July, the restaurant ran low on ingredients. Undeterred, Cardini improvised with available ingredients, creating the iconic salad. To add flair, he prepared it tableside, a dramatic touch that became a signature part of the dish’s appeal.
Vanishing Tableside Service
The original Caesar salad was more than a dish; it was a performance. Servers would mix fresh ingredients tableside, elevating the experience with ceremony and skill. While the salad itself remains a favorite, the theatrical element has largely disappeared. Outside of a few classic white-tablecloth establishments, the dressing often comes pre-made, the croutons are mass-produced, and the tableside spectacle is rare.
Tableside service has deep historical roots. In the Middle Ages, carving game for royalty was a highly skilled art form, later refined by French chefs into elaborate presentations. These skills were once passed down to professional servers, who, well into the mid-20th century, viewed their craft as a serious vocation.
But the times have changed. High staff turnover, shorter employee tenures, and rising labor costs make it challenging for restaurants to invest in the extensive training required for such artistry. As a result, the charm and craftsmanship of tableside service have largely faded into history.
Let’s Make a Caesar Salad!
Fresh Hearts of Romaine
Finely mince the anchovies then place them, the garlic, mustard and salt in a large salad bowl and mash into a paste with a fork. Add the egg yolks, lemon juice, and worcestershire sauce and whisk it all together with the anchovy paste. Pour in the olive oil and whisk until the dressing is thick and glossy, then whisk in the parmesan and freshly ground pepper.
Tear the romaine into pieces and toss with the dressing until all the leaves are covered. Divide and plate the salads and garnish with whole anchovies, croutons and shaved parmesan.
There’s nothing like a genuine Caesar salad and if your friends are lucky they can enjoy tableside service from you!
Caesar Salad
Traditional caesar salad with fresh hand torn romaine, olive oil, anchovy and mustard
- Prep Time: 15
- Cook Time: 30
- Total Time: 45 minutes
- Yield: 4 servings 1x
Ingredients
- 2 Romaine hearts
- 16 whole anchovies – divided
- 1 small garlic clove – microplaned
- 2 egg yolks
- 2 tsp Dijon mustard
- 6 TBL olive oil
- 2 lemons – juiced
- 1 tsp worcestershire sauce
- 1/4 tsp sea salt
- 10 grinds fine black pepper
- 1/4 cup finely ground parmesan cheese
- Shaved parmesan – garnish
- Croutons – garnish
Instructions
Dressing
- Finely mince 4 anchovies. Place them, the garlic, mustard and salt in a bowl, then mash into a paste with a fork
- Add the egg yolks, lemon juice, and worcestershire and vigorously mix it all together with the anchovy paste
- Whisk in the olive oil until the dressing is thick and glossy, then whisk in the parmesan and freshly ground pepper
Salad Assembly
- Trim the thick white bottom ribs and discard. Quickly rinse the romaine leaves in cold water, tear them into large bite size pieces, dry in a salad spinner
- Toss the romaine with the dressing, adding a little dressing at a time until leaves are completely coated but not drenched
- Divide the romaine into 4 servings on plates, garnish with croutons, whole anchovies, shaved parmesan and optional fresh coarsely ground black pepper
Croutons
- Preheat oven to 375 and cut a baguette into 1/2 x 1/2 x 1″ pieces. The size isn’t critical, but you want them all the same so they cook evenly
- Toss the bread with 2 TBL olive oil, sprinkle with Italian seasoning and salt, then spread evenly on an aluminum foil covered baking pan
- Bake for 7 minutes, toss and bake another 7-8 minutes until golden brown