How to Make the Original Caesar Salad — The 1924 Tijuana Recipe From Caesar Cardini's Actual Restaurant (It's Mexican, Not Italian)

Overview

This video unveils the true history and original 1924 recipe for Caesar Salad, revealing its Mexican origins in Tijuana, not Italy. It features a third-generation chef from Caesar's Restaurant demonstrating the authentic tableside preparation, notably without anchovy fillets, adhering to Caesar Cardini's original method.

Ingredients

• 2 large fresh egg yolks, room temperature
• 8 grams fresh garlic, finely minced (about 2 cloves)
• 30 milliliters fresh lemon juice (about 1 whole lemon)
• 5 milliliters Worcestershire sauce (1 teaspoon)
• 5 milliliters Dijon mustard (1 teaspoon)
• 100 milliliters extra-virgin olive oil
• 50 grams Parmigiano-Reggiano cheese, 24-month aged, fresh-grated
• Salt and freshly ground black pepper, to taste
• 200 grams day-old country bread or sourdough
• 30 milliliters extra-virgin olive oil (for croutons)
• 2 smashed garlic cloves (for croutons)
• Generous pinch of fine sea salt (for croutons)
• 2 large heads of romaine hearts (approximately 600 grams total), inner pale-green and yellow leaves only

Instructions

1. For the Croutons: Cut 200 grams of day-old country bread or sourdough into precise 1.5-centimeter cubes.
2. Toss the bread cubes with 30 milliliters of extra-virgin olive oil, 2 smashed garlic cloves, and a generous pinch of fine sea salt.
3. Spread the tossed cubes on a parchment-lined baking sheet and bake at 356°F (180°C) for 12 to 15 minutes until uniformly golden-brown and crispy. Cool completely.
4. For the Lettuce: Ensure 2 large heads of romaine hearts (600 grams total), using only inner pale-green and yellow leaves, are COLD straight from the refrigerator and ABSOLUTELY DRY; use a salad spinner aggressively then pat dry with paper towels. Tear leaves into large pieces or leave whole.
5. For the Dressing: In a large wooden salad bowl, add 8 grams fresh minced garlic.
6. With a wooden pestle or the back of a large wooden spoon, mash the garlic into a smooth paste (about 1 minute).
7. Crack 2 egg yolks directly into the bowl, add 5 milliliters Dijon mustard, 30 milliliters lemon juice, and 5 milliliters Worcestershire sauce.
8. With a wooden whisk, beat for 1 minute until uniform.
9. Slowly drizzle 100 milliliters extra-virgin olive oil into the bowl in a thin, steady stream while whisking continuously for about 2 minutes, until the dressing emulsifies into a thick, creamy, pale-yellow texture.
10. Add 25 grams (half) of the grated Parmigiano-Reggiano cheese and continue whisking for 30 seconds.
11. For Assembly: Add all 600 grams of cold, dry romaine leaves to the wooden bowl with the dressing.
12. Using two large wooden salad servers, gently lift and toss the leaves from the bottom up for about 1 minute, coating every leaf evenly in the creamy dressing without crushing them.
13. Shower the salad with the remaining 25 grams of grated Parmigiano-Reggiano and the cooled croutons.
14. Season with salt and freshly ground black pepper to taste. Serve immediately.

In this video

• The original Caesar Salad was invented on July 4, 1924, by Caesar Cardini at his restaurant in Tijuana, Mexico, during the American Prohibition era.
• Caesar Cardini was Italian-born in 1896 from Lago Maggiore, but he ran his restaurant in Tijuana after American Prohibition started in 1920.
• The Caesar's Restaurante on Avenida Revolución in Tijuana operates in the same building today, using the same original recipe.
• Caesar Cardini's daughter, Rosa Cardini, insisted her father did not use anchovy fillets in the original 1924 recipe.
• The salty umami flavor in the original dressing comes from Worcestershire sauce, which contains hidden fermented anchovies.
• The 'Aviator's Salad' with visible anchovy fillets was created later by Caesar's brother Alex Cardini at his own Tijuana restaurant.
• Authentic Caesar croutons are made from 200 grams of day-old country bread or sourdough, cut into 1.5-centimeter cubes and baked at 356°F for 12 to 15 minutes.
• The lettuce for an authentic Caesar salad must be two large heads of cold, absolutely dry romaine hearts, using only the inner pale-green and yellow leaves.
• The tableside dressing preparation involves mashing garlic, then whisking egg yolks, Dijon mustard, lemon juice, and Worcestershire sauce, slowly drizzling in olive oil to emulsify.
• The salad assembly involves gently tossing the cold, dry romaine leaves with the dressing using two large wooden salad servers, without crushing the leaves, for about one minute.

Frequently asked questions

Where was the original Caesar Salad invented?

The original Caesar Salad was invented in Tijuana, Mexico, on July 4, 1924, by Caesar Cardini at his restaurant. It is a Mexican, not Italian, dish.

Did the original Caesar Salad recipe contain anchovies?

No, the original 1924 Caesar Salad recipe by Caesar Cardini did not use anchovy fillets. The umami flavor came from Worcestershire sauce, which contains fermented anchovies as a hidden ingredient.

What kind of lettuce is used in the original Caesar Salad?

The original recipe uses two large heads of romaine hearts, specifically the inner pale-green and yellow leaves. The lettuce must be cold and absolutely dry to prevent diluting the dressing.

What are the key ingredients for the original Caesar Salad dressing?

The original dressing includes two large fresh egg yolks, 8 grams minced garlic, 30 milliliters fresh lemon juice, 5 milliliters Worcestershire sauce, 5 milliliters Dijon mustard, 100 milliliters extra-virgin olive oil, and 50 grams fresh-grated 24-month aged Parmigiano-Reggiano cheese, seasoned with salt and fresh ground black pepper.

How long does it take to prepare an authentic tableside Caesar Salad?

The third-generation chef prepares the original ensalada César tableside, which takes approximately 20 minutes per salad, ensuring a beautiful and traditional spectacle.