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The article itself says that anchovies are not used.
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[[File:Caesar salad (1).jpg|thumb|A simple Caesar salad]]
[[File:Caesar salad (1).jpg|thumb|A simple Caesar salad]]


A '''Caesar salad''' is a [[salad]] of [[romaine lettuce]] and [[crouton]]s dressed with [[parmesan cheese]], [[lemon juice]], [[olive oil]], [[Egg (food)|egg]], [[Worcestershire sauce]], garlic, and black pepper. It is often prepared tableside.<ref>{{cite book |url=https://books.google.ca/books?id=dHPvtWR6TkkC&pg=PA67 |page=67 |accessdate=February 11, 2015 |title=David Burke's New American Classics |author=David Burke and Judith Choate |publisher=Knopf Doubleday Publishing Group |year=2009}}</ref>
A '''Caesar salad''' is a [[salad]] of [[romaine lettuce]] and [[crouton]]s dressed with [[parmesan cheese]], [[lemon juice]], [[olive oil]], [[Egg (food)|egg]], [[Worcestershire sauce]], garlic, and black pepper. It is often prepared tableside.<ref>{{cite book |url=https://books.google.ca/books?id=dHPvtWR6TkkC&pg=PA67 |page=67 |title=David Burke's New American Classics |author=David Burke |author2=Judith Choate |publisher=Knopf Doubleday Publishing Group |year=2009 |isbn=9780307519436 |accessdate=February 11, 2015}}</ref>


==History==
==History==
<!-- PLEASE DO NOT add the claim that this salad is attributed to Julius Caesar. Reliable sources do not exist for this claim, so if it is added, it will just be deleted again. -->
<!-- PLEASE DO NOT add the claim that this salad is attributed to Julius Caesar. Reliable sources do not exist for this claim, so if it is added, it will just be deleted again. -->
The salad's creation is generally attributed to restaurateur [[Caesar Cardini]], an [[Italians|Italian]] immigrant who operated restaurants in Mexico and the United States.<ref name=obit>{{cite news |first= |last= |authorlink= |coauthors= |title=Cesar Cardini, Creator of Salad, Dies at 60 |url= |quote=Caesar Cardini, 60, credited with the invention of the Caesar salad, died [...] |publisher=[[Los Angeles Times]] |date=November 5, 1956 |accessdate=2007-07-21 }}
The salad's creation is generally attributed to restaurateur [[Caesar Cardini]], an [[Italians|Italian]] immigrant who operated restaurants in Mexico and the United States.<ref name=obit>{{cite news |title=Cesar Cardini, Creator of Salad, Dies at 60 |quote=Caesar Cardini, 60, credited with the invention of the Caesar salad, died [...] |newspaper=[[Los Angeles Times]] |date=November 5, 1956}}
</ref> Cardini was living in [[San Diego, California|San Diego]] but also working in [[Tijuana]] where he avoided the restrictions of [[Prohibition in the United States|Prohibition]].<ref name=Rosa1>{{cite news |first= |last= |authorlink= |coauthors= |title= Rosa Cardini |url=http://www.telegraph.co.uk/news/obituaries/1442086/Rosa-Cardini.html |quote=Rosa Cardini, who has died in California aged 75, turned the salad dressing created by her father, Caesar, into a staple of modern dining and a million-dollar business. Although the origin of the Caesar Salad is a topic hotly debated by epicures, the generally accepted version is that it was first popularised in the United States in the late 1920s by an Italian immigrant, born Cesare Cardini. He and his brother Alessandro moved to [[San Diego]] from [[Milan]] after the Great War and then decided to open a restaurant just across the border in Tijuana, Mexico, to attract Americans frustrated by Prohibition. |publisher=''Telegraph'' |date=September 21, 2003 |accessdate=2012-02-10 }}
</ref> Cardini was living in [[San Diego, California|San Diego]] but also working in [[Tijuana]] where he avoided the restrictions of [[Prohibition in the United States|Prohibition]].<ref name=Rosa1>{{cite news|title= Rosa Cardini |url=http://www.telegraph.co.uk/news/obituaries/1442086/Rosa-Cardini.html |quote=Rosa Cardini, who has died in California aged 75, turned the salad dressing created by her father, Caesar, into a staple of modern dining and a million-dollar business. Although the origin of the Caesar Salad is a topic hotly debated by epicures, the generally accepted version is that it was first popularised in the United States in the late 1920s by an Italian immigrant, born Cesare Cardini. He and his brother Alessandro moved to [[San Diego]] from [[Milan]] after the Great War and then decided to open a restaurant just across the border in Tijuana, Mexico, to attract Americans frustrated by Prohibition. |newspaper=The Telegraph |date=September 21, 2003 |accessdate=2012-02-10 }}
</ref> His daughter Rosa (1928–2003) recounted that her father invented the dish when a [[Independence Day (United States)|Fourth of July]] 1924 rush depleted the kitchen's supplies. Cardini made do with what he had, adding the dramatic flair of the table-side tossing "by the chef."<ref>[http://journals.aol.com/cdawriter/LifeInMyOpinion/ 1987 interview with Rosa Cardini, for ''Mailpac Magazine,'' LA.]</ref> A number of Cardini's staff have said that they invented the dish.<ref name="grant">In [http://www.tcpalm.com/tcp/lifestyle_columnists/article/0,2821,TCP_24456_5584351,00.html "Hail Caesar"], D. Grant quotes Aviator's salad and more (2007)</ref><ref>[http://www.kitchenproject.com/history/CaesarSalad/index.htm 1998 notes on claims]:<br />"''Paul Maggiora,'' a partner of the Cardini's, claimed to have tossed the first Caesar's salad in 1927 for American airmen from San Diego and called it "Aviator's Salad. Caesar's brother ''Alex'' had claimed to have developed the salad (he too allegedly called it "aviator's salad"). ''Livio Santini'' claimed he made the salad from a recipe of his mother, in the kitchen of Caesar's restaurant when he was 18 years old, in 1925, and that Caesar took the recipe from him.''</ref>
</ref> His daughter Rosa (1928–2003) recounted that her father invented the dish when a [[Independence Day (United States)|Fourth of July]] 1924 rush depleted the kitchen's supplies. Cardini made do with what he had, adding the dramatic flair of the table-side tossing "by the chef."<ref>[http://journals.aol.com/cdawriter/LifeInMyOpinion/ 1987 interview with Rosa Cardini, for ''Mailpac Magazine,'' LA.]</ref> A number of Cardini's staff have said that they invented the dish.<ref name="grant">In [http://www.tcpalm.com/tcp/lifestyle_columnists/article/0,2821,TCP_24456_5584351,00.html "Hail Caesar"], D. Grant quotes Aviator's salad and more (2007)</ref><ref>[http://www.kitchenproject.com/history/CaesarSalad/index.htm 1998 notes on claims]:<br />"''Paul Maggiora,'' a partner of the Cardini's, claimed to have tossed the first Caesar's salad in 1927 for American airmen from San Diego and called it "Aviator's Salad. Caesar's brother ''Alex'' had claimed to have developed the salad (he too allegedly called it "aviator's salad"). ''Livio Santini'' claimed he made the salad from a recipe of his mother, in the kitchen of Caesar's restaurant when he was 18 years old, in 1925, and that Caesar took the recipe from him.''</ref>


[[Julia Child]] said that she had eaten a Caesar salad at Cardini's restaurant when she was a child in the 1920s.<ref name='child'>Julia Child, ''From Julia Child's Kitchen'', 1975.</ref> The earliest contemporary documentation of Caesar Salad is from a 1946 [[Lawry's|Lawry's The Prime Rib]] (Los Angeles, California) restaurant menu, twenty-two years after the 1924 origin attributed to the Cardinis.<ref>[http://dbase1.lapl.org/images/menus/fullsize/f/rb04346-01.jpg "Garden Room at the Town House" restaurant, Los Angeles, menu dated October 8, 1946: "Salads ... Caesar ... 1.50."]</ref>
[[Julia Child]] said that she had eaten a Caesar salad at Cardini's restaurant when she was a child in the 1920s.<ref name='child'>{{cite book |author=Julia Child |author2=Paul Child |title=From Julia Child's Kitchen |year=1975 |publisher=Alfred A. Knopf |isbn=978-0394480718}}</ref> The earliest contemporary documentation of Caesar Salad is from a 1946 [[Lawry's|Lawry's The Prime Rib]] (Los Angeles, California) restaurant menu, twenty-two years after the 1924 origin attributed to the Cardinis.<ref>[http://dbase1.lapl.org/images/menus/fullsize/f/rb04346-01.jpg "Garden Room at the Town House" restaurant, Los Angeles, menu dated October 8, 1946: "Salads ... Caesar ... 1.50."]</ref>
[[File:HotelCaesar.JPG|thumb|Hotel Caesar's on Avenida Revolución, c. 2000]]
[[File:HotelCaesar.JPG|thumb|Hotel Caesar's on Avenida Revolución, c. 2000]]


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The original Caesar salad recipe (unlike his brother Alex's ''Aviator's salad'')<ref name="grant"/> did not contain pieces of [[Anchovy (food)|anchovy]]; the slight anchovy flavor comes from the [[Worcestershire sauce]]. Cardini was opposed to using anchovies in his salad.<ref>"My father always used [[Lea and Perrins]] Worcestershire sauce, and anchovies are one of its ingredients. [...] He meant this to be a subtle salad, and anchovies can be overwhelming." (Above quoted 1987 interview with Rosa Cardini)</ref>
The original Caesar salad recipe (unlike his brother Alex's ''Aviator's salad'')<ref name="grant"/> did not contain pieces of [[Anchovy (food)|anchovy]]; the slight anchovy flavor comes from the [[Worcestershire sauce]]. Cardini was opposed to using anchovies in his salad.<ref>"My father always used [[Lea and Perrins]] Worcestershire sauce, and anchovies are one of its ingredients. [...] He meant this to be a subtle salad, and anchovies can be overwhelming." (Above quoted 1987 interview with Rosa Cardini)</ref>


In the 1970s, Cardini's daughter said that the original recipe included whole lettuce leaves, which were meant to be lifted by the stem and eaten with the fingers; [[coddled egg]]s; and Italian olive oil.<ref name='child'/>
In the 1970s, Cardini's daughter said that the original recipe included whole lettuce leaves, which were meant to be lifted by the stem and eaten with the fingers; [[coddled egg]]s; and Italian olive oil.<ref name='child'/>


Bottled Caesar dressings are now produced and marketed by many companies.
Bottled Caesar dressings are now produced and marketed by many companies.
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:* salt to taste
:* salt to taste
:* fresh-ground [[black pepper]]
:* fresh-ground [[black pepper]]
:* lemon or lime juice - fresh squeezed
:* lemon or lime juice, fresh squeezed
:* [[Worcestershire sauce]]
:* [[Worcestershire sauce]]
:* raw or [[coddled egg]] yolks
:* raw or [[coddled egg]] yolks
Line 80: Line 79:


===Further reading===
===Further reading===
* Greenfield, Terry D. ''In Search of Caesar - The Ultimate Caesar Salad Book'', Tjicknor & Fields, 1983.
* {{cite book |last=Greenfield |first=Terry D. |editor=Lorna Bolkey |editor2=Kathryn Hall |title=In Search of Caesar—The Ultimate Caesar Salad Book |publisher=Alexander Books |year=1996 |isbn=978-1570900143}}
* Mariani, John F. ''The Dictionary of American Food & Drink'', Ticknor & Fields, 1983.
* {{cite book |last=Mariani |first=John F. |title=The Dictionary of American Food and Drink |publisher=Book Sales |year=1985 |isbn=978-0899191997}}
* Stradley, Linda. ''What's Cooking America'', Chehalem Publishing, 1997.
* {{cite book |last=Stradley |first=Linda |author2=Andra Cook |title=What's Cooking America |publisher=Chehalem Publishing |year=1997 |isbn=978-1885221551}}
* Trager, James. ''The Food Chronology'', Henry Holt and Company, 1995.
* {{cite book |last=Trager |first=James |title=The Food Chronology: A Food Lover's Compendium of Events and Anecdotes, from Prehistory to the Present |publisher=Henry Holt and Company |year=1995 |isbn=978-0805033892}}}


==External links==
==External links==

Revision as of 06:18, 18 May 2015

Caesar salad
A Caesar salad
CourseHors d'œuvre
Place of originMexico
Region or stateTijuana
Created byCaesar Cardini
Serving temperatureChilled or room temperature
Main ingredientsRomaine lettuce, croutons, Parmesan cheese, lemon juice, olive oil, egg, Worcestershire sauce, black pepper
VariationsMultiple
A simple Caesar salad

A Caesar salad is a salad of romaine lettuce and croutons dressed with parmesan cheese, lemon juice, olive oil, egg, Worcestershire sauce, garlic, and black pepper. It is often prepared tableside.[1]

History

The salad's creation is generally attributed to restaurateur Caesar Cardini, an Italian immigrant who operated restaurants in Mexico and the United States.[2] Cardini was living in San Diego but also working in Tijuana where he avoided the restrictions of Prohibition.[3] His daughter Rosa (1928–2003) recounted that her father invented the dish when a Fourth of July 1924 rush depleted the kitchen's supplies. Cardini made do with what he had, adding the dramatic flair of the table-side tossing "by the chef."[4] A number of Cardini's staff have said that they invented the dish.[5][6]

Julia Child said that she had eaten a Caesar salad at Cardini's restaurant when she was a child in the 1920s.[7] The earliest contemporary documentation of Caesar Salad is from a 1946 Lawry's The Prime Rib (Los Angeles, California) restaurant menu, twenty-two years after the 1924 origin attributed to the Cardinis.[8]

Hotel Caesar's on Avenida Revolución, c. 2000

Recipe

The original Caesar salad recipe (unlike his brother Alex's Aviator's salad)[5] did not contain pieces of anchovy; the slight anchovy flavor comes from the Worcestershire sauce. Cardini was opposed to using anchovies in his salad.[9]

In the 1970s, Cardini's daughter said that the original recipe included whole lettuce leaves, which were meant to be lifted by the stem and eaten with the fingers; coddled eggs; and Italian olive oil.[7]

Bottled Caesar dressings are now produced and marketed by many companies.

The trademark brands, "Cardini's", "Caesar Cardini's" and "The Original Caesar Dressing" are all claimed to date to February 1950, though they were only registered decades later,[10] and more than a dozen varieties of bottled Cardini's dressing are available today. Some recipes include mustard, avocado, tomato, bacon bits, garlic cloves or anchovies. Cardini's Brand original Caesar dressing is somewhat different from Rosa's version.[11][12]

Many variations of the salad exist; for example, by topping a Caesar salad with grilled chicken, steak, or seafood. Certain Mexican restaurants may improvise on items such as substituting tortilla strips for croutons or Cotija cheese for the Parmesan.[citation needed]

Ingredients

Common ingredients in many recipes:[13]

Variations

One of the most common Caesar salad variations, shown here topped with grilled chicken

There are limitless variations. However, some of the more common are:

Health concerns

There is inherent risk of infection by salmonella bacteria occasionally found in raw egg from cracked or improperly washed eggshells.[14] This is a concern with many similar dressings that are emulsified with eggs, though generally the pH level is thought to be acidic enough to kill those bacteria. Nevertheless, later versions of the recipe call at least for briefly cooked coddled eggs or pasteurized eggs. Recipes may omit the egg and produce a "Caesar vinaigrette". Many variations of this salad exist; yogurt is sometimes substituted for the eggs to maintain a creamy texture and others call for using mayonnaise, oil and vinegar.[citation needed]

See also

References

  1. ^ David Burke; Judith Choate (2009). David Burke's New American Classics. Knopf Doubleday Publishing Group. p. 67. ISBN 9780307519436. Retrieved February 11, 2015.
  2. ^ "Cesar Cardini, Creator of Salad, Dies at 60". Los Angeles Times. November 5, 1956. Caesar Cardini, 60, credited with the invention of the Caesar salad, died [...]
  3. ^ "Rosa Cardini". The Telegraph. September 21, 2003. Retrieved 2012-02-10. Rosa Cardini, who has died in California aged 75, turned the salad dressing created by her father, Caesar, into a staple of modern dining and a million-dollar business. Although the origin of the Caesar Salad is a topic hotly debated by epicures, the generally accepted version is that it was first popularised in the United States in the late 1920s by an Italian immigrant, born Cesare Cardini. He and his brother Alessandro moved to San Diego from Milan after the Great War and then decided to open a restaurant just across the border in Tijuana, Mexico, to attract Americans frustrated by Prohibition.
  4. ^ 1987 interview with Rosa Cardini, for Mailpac Magazine, LA.
  5. ^ a b In "Hail Caesar", D. Grant quotes Aviator's salad and more (2007)
  6. ^ 1998 notes on claims:
    "Paul Maggiora, a partner of the Cardini's, claimed to have tossed the first Caesar's salad in 1927 for American airmen from San Diego and called it "Aviator's Salad. Caesar's brother Alex had claimed to have developed the salad (he too allegedly called it "aviator's salad"). Livio Santini claimed he made the salad from a recipe of his mother, in the kitchen of Caesar's restaurant when he was 18 years old, in 1925, and that Caesar took the recipe from him.
  7. ^ a b Julia Child; Paul Child (1975). From Julia Child's Kitchen. Alfred A. Knopf. ISBN 978-0394480718.
  8. ^ "Garden Room at the Town House" restaurant, Los Angeles, menu dated October 8, 1946: "Salads ... Caesar ... 1.50."
  9. ^ "My father always used Lea and Perrins Worcestershire sauce, and anchovies are one of its ingredients. [...] He meant this to be a subtle salad, and anchovies can be overwhelming." (Above quoted 1987 interview with Rosa Cardini)
  10. ^ United States Patent and Trademark Office, serial numbers 73426710 "Cardini's", registered 1983 by Caesar Cardini Foods, 73782270 "The Original Caesar Dressing" and "Caesar Cardini's", registered 1989 by Dolefam Corporation, which later merged with T. Marzetti, Search at http://tess2.uspto.gov
  11. ^ Review on Caesar Salad, by "The Grumpy Gourmet," Doral Chenoweth, quote:
    "Today the nearest to Cardini's recipe is a commercial Caesar dressing prepared and marketed by the Marzetti Co."
  12. ^ Marzetti's "Cardini's Original Caesar dressing" is made with soy oil and anchovies, and gluten free, by now— Information on ingredients given by manufacturer
  13. ^ "Caesar Salad". www.bettycrocker.com. Retrieved 7 November 2014.
  14. ^ U.S. Department of Agriculture Food Safety and Inspection Service Egg Products and Food Safety

Bibliography

  • Child, Julia. From Julia Child's Kitchen, 1975. ISBN 0-517-20712-5

Further reading

  • Greenfield, Terry D. (1996). Lorna Bolkey; Kathryn Hall (eds.). In Search of Caesar—The Ultimate Caesar Salad Book. Alexander Books. ISBN 978-1570900143.
  • Mariani, John F. (1985). The Dictionary of American Food and Drink. Book Sales. ISBN 978-0899191997.
  • Stradley, Linda; Andra Cook (1997). What's Cooking America. Chehalem Publishing. ISBN 978-1885221551.
  • Trager, James (1995). The Food Chronology: A Food Lover's Compendium of Events and Anecdotes, from Prehistory to the Present. Henry Holt and Company. ISBN 978-0805033892.}
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