The Caesar salad dressing has a rich and intriguing history that dates back to the 1920s in Tijuana, Mexico. The salad itself was created by Caesar Cardini, an Italian-American restaurateur, on the Fourth of July in 1924. Legend has it that Cardini invented the salad on a busy day when the restaurant was running low on ingredients. Using what he had available, he tossed together romaine lettuce, garlic, croutons, Parmesan cheese, olive oil, and Worcestershire sauce, creating a simple yet flavorful salad that quickly gained popularity.

The dressing, a crucial component of the Caesar salad, is said to have been a result of Cardini's creativity. The original dressing consisted of olive oil, raw egg, Worcestershire sauce, garlic, salt, and pepper. Over the years, variations of the dressing emerged, with some recipes incorporating ingredients like anchovies and Dijon mustard. Today, the Caesar salad remains a classic dish enjoyed worldwide, and its dressing has become a staple in salad preparations, with countless variations and adaptations to suit different tastes.

Ingredients

2 small garlic cloves, minced

1 teaspoon anchovy paste or 2 salted anchovies

2 tablespoons freshly squeezed lemon juice, from one lemon

1 teaspoon Dijon mustard

1 teaspoon Worcestershire sauce

1 cup mayonnaise, best quality such as Hellmann's Real

½ cup freshly grated Parmigiano-Reggiano -or- regular Parmesan cheese

¼ teaspoon salt

¼ teaspoon freshly ground black pepper

Directions

In a medium bowl, whisk together the garlic, anchovy paste, lemon juice, Dijon mustard and Worcestershire sauce. Add the mayonnaise, Parmigiano-Reggiano, salt and pepper and whisk until well combined. If you are using whole anchovies, add to food processor to puree anchovies. Taste and adjust to your liking. The dressing will keep well in the fridge for about 2 weeks.