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CAESAR SALAD HISTORY
See also: Caesar Salad Recipes
This wondrous salad, with all its tableside showmanship by waiters, became a sensation in America soon after its invention. To many, including myself, this is the king of salads. It was probably the first 'main course' salad, and topped with chicken or fish is truly a main course.
Their departure was delayed by morning rain, supplies at the restaurant were running low after the weekend, and he had to whip up a meal for the group before their return to Hollywood (or it was late one night as some stories go). Created on the spur of the moment with leftover ingredients. (Although several California restaurants claim to have invented it, few give credit to their stories).
Caesar salad is best when made fresh: freshly squeezed lemon juice, freshly mashed garlic cloves, freshly ground black pepper, fresh garlic croutons, and freshly grated cheese. The egg should be coddled, but a raw egg can be used. Our slight variation here at Blue Heaven Restaurant is to use key lime juice instead of lemon juice.
An acceptable dressing can also be made using tofu instead of the raw or coddled egg, if you have concern about salmonella. This should be made in a food processor to completely incorporate the tofu.
In the late 1990's, Caesar salads were made illegal in California, by a new health law banning the sale of any food that used raw eggs as an ingredient. Presumably there was a black market for the contraband salad. The law was soon revised and the situation remedied in 1998.
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