Original Tijuana Caesar Salad

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 Salad

Recipe by The Gourmet GourmandCourse: Salads, Sides, AppetizersDifficulty: Easy

Servings

4

servings

Prep time

7

minutes

Cooking time

10

minutes

Ingredients

• 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

Directions

• 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.

Notes

• Adapted from San Diego Union Tribune.

Did you make this recipe? Head on over to Instagram and tag me @thegourmetgourmand or share on the hashtag #thegourmetgourmand. Happy cooking!