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 original 1924 Caesar Salad recipe created by Caesar Cardini in Tijuana, Mexico, emphasizing its Mexican origin and distinguishing it from later Italian or American versions. It highlights that the authentic recipe, prepared tableside, does not include anchovies, with the umami flavor sourced from Worcestershire sauce.

Ingredients

• 2 large fresh egg yolks (room temperature)
• 8 gram fresh garlic (finely minced, about 2 cloves)
• 30 milliliter fresh lemon juice (about 1 whole lemon)
• 5 milliliter Worcestershire sauce (1 teaspoon)
• 5 milliliter Dijon mustard (1 teaspoon)
• 100 milliliter extra-virgin olive oil
• 50 gram Parmigiano-Reggiano cheese (24-month aged, fresh-grated, divided)
• Salt (freshly ground, to taste)
• Black pepper (freshly ground, 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 fine sea salt (for croutons)
• 2 large heads romaine hearts (approximately 600 grams total, inner pale-green and yellow leaves only)
• 4 anchovy fillets (5 gram, in olive oil, optional for modern version)

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 seasoned bread cubes on a parchment-lined baking sheet and bake at 180 degrees Celsius (356 Fahrenheit) for 12 to 15 minutes until uniformly golden-brown and crispy throughout.
4. Cool croutons completely before using.
5. For the lettuce: Ensure 2 large heads of romaine hearts (approximately 600 grams) are cold and absolutely dry; use a salad spinner aggressively then pat dry with paper towels. Tear leaves into large pieces or leave them whole.
6. For the dressing and assembly: Take a large wooden salad bowl.
7. Add 8 grams of finely minced fresh garlic (and 4 anchovy fillets if using the modern version) into the bottom of the bowl.
8. With a wooden pestle or the back of a large wooden spoon, mash the garlic (and anchovies) into a smooth golden-mahogany paste for about 1 minute to release aromas.
9. Crack the two egg yolks directly into the bowl, add 5 milliliters of Dijon mustard, 30 milliliters of fresh lemon juice, and 5 milliliters of Worcestershire sauce.
10. With a wooden whisk, beat the mixture for 1 minute until uniform.
11. Slowly drizzle 100 milliliters of 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.
12. Add 25 grams (half) of the fresh-grated Parmigiano-Reggiano cheese and continue whisking for 30 seconds.
13. Add all 600 grams of cold, dry romaine leaves to the wooden bowl at once.
14. 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.
15. Add the cooled croutons and the remaining 25 grams of Parmigiano-Reggiano.
16. Season with freshly ground salt and black pepper to taste.
17. Serve immediately with leaves whole, meant to be eaten with the hands.

In this video

• The original Caesar Salad was created on July 4, 1924, by Caesar Cardini in his Tijuana, Mexico, restaurant, not in Italy.
• The authentic 1924 recipe does not include anchovy fillets; its salty umami flavor comes from Worcestershire sauce, which contains fermented anchovies.
• Caesar's brother, Alex Cardini, later created the 'Aviator's Salad' at his own Tijuana restaurant, which introduced visible anchovy fillets.
• The third-generation chef prepares the original ensalada César tableside, taking approximately 20 minutes per salad, as a beautiful spectacle.
• Key original ingredients included romaine lettuce, garlic, eggs, lemons, Worcestershire sauce, olive oil, Parmesan cheese, and day-old bread.
• The original recipe serves romaine leaves whole, intended to be eaten with the hands, as American tourists did.
• Authentic croutons are made from 200 grams of day-old country bread or sourdough, cut into 1.5-centimeter cubes and baked at 180 degrees Celsius (356 Fahrenheit) for 12 to 15 minutes.
• The romaine lettuce, 2 large heads weighing approximately 600 grams, must be COLD and ABSOLUTELY DRY to prevent diluting the dressing.
• The dressing is emulsified slowly by drizzling 100 milliliters of extra-virgin olive oil into the other ingredients while whisking continuously for about 2 minutes, similar to making mayonnaise.
• A large wooden salad bowl is preferred for preparation, as wood retains no flavor.

Frequently asked questions

Where was the original Caesar Salad created?

The original Caesar Salad was created on July 4, 1924, by Caesar Cardini at his restaurant in Tijuana, Mexico, on Avenida Revolución.

Did the original Caesar Salad recipe contain anchovies?

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

What specific type of cheese is used in an authentic Caesar Salad?

The authentic Caesar Salad recipe calls for 50 grams of twenty-four month aged Parmigiano-Reggiano cheese, freshly grated, not pre-shredded.

How are the croutons prepared for the original Caesar Salad recipe?

Croutons are made from 200 grams of day-old country bread or sourdough cut into 1.5-centimeter cubes, tossed with 30 milliliters of olive oil, 2 smashed garlic cloves, and sea salt, then baked at 180 degrees Celsius (356 Fahrenheit) for 12 to 15 minutes.

What is the key to preparing the romaine lettuce for an authentic Caesar Salad?

The romaine lettuce, consisting of 2 large heads (600 grams) of inner pale-green and yellow leaves, must be kept cold and absolutely dry. Wet lettuce dilutes the dressing, making the salad watery.