Caesar salad has something to celebrate: It’s turning 100. Italian immigrant Caesar Cardini is said to have invented the dish on July 4, 1924, at his restaurant, Caesar's Place, in Tijuana, Mexico .
Italian immigrant Caesar Cardini is said to have invented the dish on July 4, 1924, at his restaurant, Caesar's Place, in Tijuana, Mexico. It was a steamy night, and Cardini was struggling to feed an influx of Californians who had crossed the border to escape Prohibition.
Unlike some other menu items from the early 20th century – think creamed liver loaf or aspic – Caesar salad remains a perennial favorite. Around 35% of U.S. restaurants have Caesar salad on their menus, according to Technomic, a restaurant consulting firm. And nearly 43 million bottles of Caesar salad dressing – or $150 million worth -- have been sold in the U.S. over the past year, according to Nielsen IQ.
“It satisfies us in many hedonistic ways, while we can still feel virtuous. It is, after all, a salad,” Forrest said. “It’s our number one selling salad, and it has been since we opened 11 years ago,” Ashmore said. “I couldn’t try to take it off the menu if I wanted to.” Forrest said the recipe also echoes old Italian specialties. It resembles a pinzimonio, a dressing of olive oil and lemon juice used as a vegetable dip, or a bagna cauda, a hot dip of anchovy and garlic from the Piedmont region where Cardini was born.
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