Recipe for the Original Caesar Salad (1924 version, by Caesar Cardini)

Origin of the Caesar Salad

• Creator: Cesare (Caesar) Cardini, an Italian-Mexican restaurateur.

• Date of creation: July 4, 1924 (according to family testimony)

This date coincides with the US Independence Day, which explains the large influx of customers in his restaurant that day. Running low on ingredients, Cardini reportedly improvised this salad with what he had on hand.

• Country: Mexico, in the city of Tijuana

History

Contrary to what its name might suggest, the Caesar salad did not originate in Italy or Rome, but was invented in Tijuana, Mexico. During the US Prohibition, many Americans crossed the border to consume alcohol in Mexican restaurants.

On July 4, 1924, a day of high demand, Cesare Cardini, running out of supplies, reportedly improvised a dish with the ingredients he had on hand: romaine lettuce, croutons, eggs, lemon juice, olive oil, Parmesan, Worcestershire sauce, garlic, and black pepper.

Interesting Detail

The original recipe did not contain anchovies. The salty taste came solely from Worcestershire sauce. The addition of anchovies is a later evolution in some modern variations.

Reliable Historical Sources

1. Rosa Cardini
   The main source is Rosa Cardini, daughter of Cesare Cardini. She repeatedly stated that her father created this salad in Tijuana in 1924. In the 1970s–80s, she also recorded her father’s recipe to preserve its authenticity. She emphasized the absence of anchovies and the simplicity of the dressing.

2. U.S. Library of Congress / NPR
   American archival reports and documents reference the salad’s creation in Tijuana and its rapid popularity among celebrities and tourists from California during Prohibition.

3. Registered Recipes / Trademark
   In the 1940s, Caesar Cardini emigrated to the United States and registered the trademark “Caesar Cardini’s” to market his sauce. This is another indicator of the recipe’s originality.

Original Caesar Salad Recipe

Ingredients (for approximately 2 people)

• 1 head of fresh romaine lettuce

• 2 whole eggs, briefly poached (1 minute in boiling water)

• 2 garlic cloves

• 60 ml (about 4 tbsp) extra-virgin olive oil

• Juice of one fresh lemon (Cardini most likely used Mexican limes, smaller, more acidic, and more fragrant than yellow lemons)

• 1 tsp Worcestershire sauce

• Homemade croutons, made from stale bread, rubbed with garlic, and toasted in oil

• Parmesan, grated or shaved (Parmigiano Reggiano)

• Freshly ground black pepper

• Salt to taste

Detailed Preparation of the Original Caesar Salad

1. Prepare the croutons
   Cut stale bread into small cubes. Lightly rub them with half a garlic clove for a subtle aroma. Toast them in a pan with a drizzle of olive oil until golden and crunchy. Set aside.

2. Prepare the lettuce
   Wash the romaine leaves thoroughly. Spin dry completely to keep them crisp. Leave them whole as in the original version and chill until serving.

3. Poach the eggs
   Bring a small pot of water to a boil. Once boiling, gently lower the whole eggs (in shell) and cook for exactly 1 minute. This very brief cooking allows the white to barely solidify while the yolk remains completely liquid and creamy. Remove immediately, run under cold water to stop cooking. Crack into a bowl, keeping the thickened yet fluid white and especially the runny yolk intact. This semi-raw mix forms the base of the original dressing, giving it its richness and silkiness.

4. Prepare the aromatic bowl
   Use a large salad bowl. Rub the inside vigorously with the garlic halves. This will subtly flavor the salad without leaving visible garlic pieces.

5. Make the dressing in the bowl
   Add to the bowl:

   • Lemon juice

   • Worcestershire sauce

   • The entire contents of the poached eggs (without shell) – both the slightly thickened white and the still-liquid yolk

   Whisk lightly to combine.
   While whisking gently, drizzle in the olive oil to emulsify the dressing into a smooth, creamy consistency.
   Season generously with black pepper and add salt to taste.

6. Add croutons and Parmesan
   Sprinkle the salad with homemade croutons:

   • Cubed bread

   • Garlic-rubbed

   • Toasted in olive oil

   Add fine shavings or freshly grated Parmesan.
   Finish with a final grind of pepper if desired.

Serving Tips

• Serve immediately, preferably on chilled plates to preserve crispness. The Caesar salad is best enjoyed fresh and crunchy, as it was originally.

• In the original version, no ingredient was blended or mashed — everything was hand-prepared in the dining room in front of guests.

Dining Tip
In the original Caesar salad, the romaine leaves were served whole and traditionally eaten with the fingers, without cutting. This technique fully preserves the crisp texture and creamy dressing—just as Cardini intended.

Notes

• At the time, the salad was often prepared tableside in a large bowl.

• There were no anchovies, chicken, or bacon in the original.

• Some accounts mention that Cardini used Mexican lime juice, milder than standard yellow lemons.