Rustic Caesar salad with toast soldiers
Mexico

Caesar Salad

Toss Romaine leaves lightly with anchovy, lemon and Parmesan dressing, then finish with crisp croutons for a sharp, savory Tijuana-style salad.

Servings 4
Prep Time 20 mins
Cook Time 10 mins
Difficulty Easy
Print Recipe

Ingredients

2 small romaine hearts
4 oz rustic bread, cut in cubes
3 tbsp olive oil
1 garlic clove, halved
1 egg yolk
3 anchovy fillets
1 tbsp lemon juice
1 tsp Worcestershire sauce
1/4 cup olive oil
1/3 cup Parmesan, finely grated
1 tsp black pepper
1/2 tsp fine salt
2 small romaine hearts
120 g rustic bread, cut in cubes
45 ml olive oil
1 garlic clove, halved
1 egg yolk
3 anchovy fillets
15 ml lemon juice
5 ml Worcestershire sauce
60 ml olive oil
35 g Parmesan, finely grated
2 g black pepper
2 g fine salt

Instructions

  1. Heat the oven to 200°C. Toss the bread cubes with 15 ml of the olive oil and bake for 8 to 10 minutes until crisp and lightly golden. Rub them lightly with the cut side of the garlic while still warm.
  2. Separate the romaine leaves, wash them well and dry them completely. Chill them until serving to keep them crisp.
  3. Mash the anchovies with the remaining garlic in a bowl until nearly smooth. Add the egg yolk, lemon juice and Worcestershire sauce. Whisk until combined.
  4. Pour in the 60 ml olive oil slowly, whisking constantly, until the dressing thickens slightly and looks glossy. Stir in 25 g of the Parmesan, the pepper and the salt. Taste before adding more salt, as the anchovies and cheese already bring plenty of flavor.
  5. Add the chilled romaine leaves to a large bowl. Spoon over enough dressing to coat the leaves lightly, not drown them.
  6. Add the croutons and toss gently so the leaves stay intact.
  7. Arrange the salad on a platter or shallow plates. Scatter over the remaining Parmesan and serve at once.

Cultural Context

Caesar salad was created in Tijuana, Mexico, in 1924 and is widely credited to restaurateur Caesar Cardini. Despite the name, it’s not Italian, and it’s not an American original either. Awkward for everyone who ordered it with confidence. The classic version was simpler than many modern restaurant salads: whole romaine leaves, a restrained dressing, anchovies in the traditional profile and tableside preparation that turned lunch into a small performance. Julia Child later recalled eating Caesar salad in Tijuana as a child, which gives the story some excellent culinary witness testimony. The exact credit is still debated, but the place is clear. Caesar salad belongs to Tijuana.

Fun Fact

Caesar salad turned 100 years old in 2024, and Tijuana marked the milestone by reclaiming it as part of the city’s culinary identity. That matters because many people still mislabel it as American or Italian first, even though its accepted birthplace is Mexico.

Cook’s Tip

The Caesar salad was invented in Tijuana, Mexico? The classic format centers on whole romaine leaves, croutons, Parmesan, and a sharp dressing made from egg, garlic, anchovy, lemon, and Worcestershire. Britannica and TasteAtlas both place its invention in Tijuana in the 1920s, and TasteAtlas notes the tableside style with whole romaine leaves and anchovies. Many modern versions add mustard, chicken or bacon, but those are later variations, not the authentic salad.

Trivia

Britannica traces Caesar salad to 1924 in Tijuana, Mexico, where Caesar Cardini created it — proving one of the world’s most famous “American restaurant salads” is actually Mexican by origin.

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