Does the internet need another recipe for a basic Caesar Salad? No. No it does not.
Does the internet need another recipe for the Original Tijuana Caesar Salad? Absolutely.
Because I’m just going to go out there on a limb and assume a few people out there are as unwittingly ignorant as I…
Caesar Salad was one of those things I just assumed was Italian in origin… primarily from its ubiquitous presence in the Olive Gardens of American as well as my own strange imaginings that history must have a documented account of Julius Caesar’s gustatory appreciation of anchovies and parmesan.
So my mind was appropriately blown when, after living in San Diego (just a hop skip and a jump from Tijuana) for five years, I found out Caesar Salad was actually created in Tijuana.
A Mexican salad, you say?
Ehhh… not really.
While the salad was invented in Tijuana, the chef who is responsible for this salad perfection was actually a French-trained Italian chef living in America attempting to escape prohibition alcohol laws by opening a new restaurant in Tijuana called, simply, Caesars.
Caesars still exists and you can have the salad served in its traditional table-side manner if you make a trip down to Tijuana. I have yet to go, but it is definitely on my to do list!
In the meantime let’s enjoy this recreation.
Original Tijuana Caesar SaladCourse: Salads, Sides, AppetizersDifficulty: Easy
2 hearts of romaine, roughly chopped
1 cup croutons (preferably homemade)
1 tablespoon anchovy paste
2 garlic cloves
1 tablespoon dijon mustard
2 tablespoons Worcestershire sauce
1 tablespoon fresh lime juice
1 egg yolk
3/4 cup extra virgin olive oil
3 tablespoons grated parmesan cheese
- Add anchovy paste, garlic cloves, dijon, Worcestershire sauce, lime juice, and egg yolk to a food processor. Pulse until garlic is fully pureed and mixture is incorporated.
- With processor on low, drizzle in the extra virgin olive oil.
- Stir in Parmesan as final step.
- Drizzle over lettuce leaves and garnish with croutons.
- Adapted from San Diego Union Tribune.