In the summer of 1924, the Caesar salad was invented in Caesar Cardini’s new restaurant in Tijuana, Mexico.
According to his daughter Rosa, Cardini had run out of ingredients, so he gathered romaine lettuce, olive oil, egg, croutons, Worcestershire sauce, and Parmesan cheese. He had his chefs mix it together tableside for some razzmatazz.
Celebrate the 100th anniversary of, arguably, the world’s most famous salad with these local menus.
Lucile’s Stateside Bistro | The crisp romaine salad is topped with marinated chicken breast grilled over hickory wood and served with homemade Focaccia.
Quince | Level up your salad with shaved Brussels sprouts, cabbage, brioche bread crumbs, and parmesan + add chicken or salmon for a bit of protein.
HG Supply Co. | Looking for a gluten-free option? Try the kale salad with warm garlic-chickpea croutons, pecorino romano, and house-made dressing.
Press Cafe | Try a fresh take on the classic recipe with emerald kale and red beet coulis, topped with seared salmon.
Spiral Diner | If you’re purely plant-based, try the breaded soy chik’n strips on a bed of greens with house-made dressing, a sprinkle of cashew parmesan + a side of garlic toast.
