Caesar Salad Dressing

Caesar Salad Dressing A century Old Burst of Flavors
Many are claiming the paternity of the Caesar salad. But the one who comes back most often in history is the cook Caesar Cardini, born in 1896 near Lake Maggiore in Italy and left with his brother Alex in the United States after the First World War. The family lives in San Diego but opens a restaurant in Tijuana to bypass the Prohibition and welcome revelers and drinkers. July 4, 1924 is Independence Day and the restaurant of Caesar Cardini is packed. Lacking provisions, the chef would have improvised a salad with what he had at hand: romaine, parmesan, croutons … and would have drawn directly on the table. Paul Maggiora, a partner of Cardini, said he created the famous salad in 1927 for American drivers in San Diego and called it the Aviator’s Salad.
It’s hard to know the real story. Nevertheless, the Cardini family patented the recipe for Caesar sauce in 1948. The bottles of Cardini’s Original Caesar Dressing are still on sale in all good US grocery stores.
Ingredients for the Caesar salad dressing:
2 hard boiled eggs, 2 egg yolk, 50g grated Parmesan cheese, 1 clove of garlic, Juice of 1/2 lemon, 10 anchovy fillets, 8cl walnut oil, 50cl of liquid cream, 1 ½ tsp Tabasco, 2 tbsp Worcestershire sauce, 1 tbsp Xérès vinegar, 2 tbsp Balsamic vinegar
Photography: Wessel Woortman
Video montage: Wessel Woortman

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