There is some debate about the origins of the salad. Some claim the recipe was actually from the mother of Livio Santini, one of Caesar Cardini’s chefs and a fellow Italian immigrant
The Caesar salad is ideal for the Western palate because it contains our two preferred textures: crispy and creamy, professor says.
Tijuana plans to commemorate the anniversary this month with a three-day food and wine festival, and the unveiling of a statue of Cardini. Caesar’s – an elegant restaurant Cardini opened in Tijuana a few years after the salad was born – says it still makes as many as 300 Caesar salads each day. Forrest said Caesar salad is ideal for the Western palate because it contains our two preferred textures: crispy and creamy. The egg yolks and Parmesan cheese are also high in glutamate acids, which give the salad the rich, salty taste known as"umami."
At Beatrix, a chain of five restaurants in Chicago that makes healthier versions of comfort foods, chef and partner Andrew Ashmore spreads a spoonful of yogurt-based dressing at the bottom of the salad bowl and mixes it with capers, parsley, lemon vinaigrette and champagne vinegar before adding little gem lettuce, baby arugula, bread crumbs and a generous shaving of Grada Padano cheese.
There is some debate about the origins of the salad. Some claim the recipe was actually from the mother of Livio Santini, one of Cardini’s chefs and a fellow Italian immigrant. Others say Cardini’s brother Alex was the originator of the salad, which he made with limes and anchovy paste. Alex’s version was dubbed “Aviator’s Salad” because he supposedly served it to airmen from a San Diego base.
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