The story behind Caesar salad

Visiting the “Original” and Restaurant Takes

• Some recommend visiting Caesar’s in Tijuana for the tableside experience, though the current recipe reportedly differs from the original (anchovies, Worcestershire, Tabasco, lemon, multiple garlic forms).
• Others cite chain and local restaurants with unexpectedly good Caesars, showing wide variation in quality and style.

Home-Made Dressing & Technique

• Strong consensus that homemade dressing is vastly better than bottled.
• Multiple detailed recipes shared: classic emulsions with egg yolk, Dijon, lemon, anchovy, Worcestershire, garlic, neutral oil; plus “shortcut” versions based on mayonnaise.
• Tips include:
  • Use a stick blender for foolproof emulsions.
  • Thin to dressing consistency with water or extra acid.
  • Combine extra-virgin and neutral oils so vinaigrettes don’t solidify in the fridge.
  • Chill bowls and lettuce; shock or refrigerate romaine for crispness.
• Variations: added bacon, capers, kale, arugula, chickpeas, roasted Brussels sprouts, etc., often acknowledged as “not really Caesar” but tasty.

Anchovies, Eggs, and Authenticity

• Debate over anchovy content: some insist anchovies are “the point,” others prefer anchovy-free “Caesar-style” vinaigrettes.
• Worcestershire is noted as fish-based and an alternate umami source.
• Discussion of coddled vs raw eggs, and how that affects emulsification.

Form, Etiquette, and “Proper” Caesar

• Classic Caesar described as whole romaine leaves, originally eaten by hand; some diners dislike uncut leaves and expect chopped salad.
• Informal “rules” like “no knife on the salad plate” are mentioned, but treated as cultural/parental artifacts.

Taste, Popularity, and Culture

• Many see Caesar as a “gateway” salad for people who otherwise dislike vegetables; others criticize it as “just dressing on scaffolding.”
• Comparisons to pizza in near-universal appeal are contested, with some saying Caesar is mainly a North American thing, others reporting it’s common in parts of Europe.
• Side debate on salads in American vs Mediterranean contexts, and what “counts” as a salad (fruit/nut salads, pasta salad, etc.).

Health & Safety Concerns

• Brief argument over foodborne illness risks from raw vegetables and eggs; some view salad risk as negligible, others avoid raw produce entirely.