Who really came up with it??
History
The salad’s creation is usually attributed to restaurateur Caesar Cardini, Italian migrant operating restaurants in the Mexican States, and the United States… Cardini was living near San Diego, California, however, he was additionally operating in Tijuana, MX in order to avoid the restrictions of Prohibition.
His daughter Rosa recounted that her father came up with the dish during a Fourth of July 1924 rush depleted the kitchen mise-en-place!
Cardini dealt with what he had, adding the dramatic aptitude of the table-side mixing of the salad by him or one of the chefs.
A variety of Cardini’s employees have stated that they invented the dish.
Julia Child said that she enjoyed one of those tossed salads when she was a young girl in the 1920s.
In 1946, editorialist Dorothy Kilgallen wrote of a Caesar containing anchovies, differing from Cardini’s version:
The big culinary rage in Hollywood—the Caesar salad—will be introduced to New Yorkers by Gilmore’s Steak House.
It’s a complicated concoction that takes ages to arrange and contains (zowie!) a lot of garlic, raw or lightly boiled eggs, croutons, romaine, anchovies, parmesan cheese, olive oil, vinegar, and plenty of black pepper.
According to Rosa Cardini, the first tossed salad Caesar (unlike his brother Alex’s Aviator’s salad, which was later renamed to Caesar salad) didn’t contain anchovies; the slight anchovy derived from the Worcestershire sauce.
Cardini was against putting anchovies in his dish.
In the 1970s, Cardini’s daughter stated that the authentic version included whole lettuce leaves, which were meant to be praised by the stem and eaten with the fingers; with boiled eggs and Italian olive oil.
Although the first version doesn’t contain anchovies, fashionable recipes usually embrace anchovies as a key ingredient, and regularly are blended or emulsified in bottled versions.[
Bottled Caesar dressings are now available in most supermarkets.
The trademark brands “Cardini’s”, “Caesar Cardini’s” and “The Original Caesar Dressing” are all claimed so far to February 1950, although they were only registered decades later, and more than a dozen styles of bottled Cardini’s dressing are on the market nowadays, with a variety of ingredients.
