Caesar Salad´s Century: Centennial of worldwide famous dish form Tijuana

ALFREDO AZCARATE VARELA
THE BAJA POST/STAFF

The hundred-year anniversary of Caesar Salad’s birth in Tijuana was celebrated this week by international, national, and local chefs to honor the significance of this dish, presenting a book which tells the history behind this iconic gastronomical symbol that has gone all over the world, without many people being aware the famous lettuce and other ingredients preparation hails from Baja California.

This sort of events is important for Baja California because they foster awareness of its history and it is an excellent promotion, which attracts visitors and “spreads the word” about the gastronomy, Guadalupe Valley’s wineries and the State craft beer breweries, which may lure tourism from all over the world.

The celebration party was held in Tjuana, attended by special guests Governor Marina del Pilar and Tourism Secretary, Miguel Aguíñiga, included a Gala Centennial Dinner and the Caesar Salad Centennial Festival, featuring talented and recognized chefs, including Javier Plascencia and Nadya Fernández as hosts,

Baja California´s touristic attractions, gastronomy and culinary quality and diversity, constitute a fundamental axis, therefore, the anniversary of the Caesar Salad is key to launching the State into the local, national, and international spotlight, attracting the economic spillover that brings well-being to the families of Baja California.

During the Caesar Salad Centennial, there were several activities held, including the afore mentioned grand gala dinner where a statue was unveiled in honor of César Cardini, who owned the restaurant where Livio Santini first included the salad in 1924.

Caesar’s Salad Recipe

Main Ingredients:

• Romaine lettuce: Fresh and crunchy, it is the base of the salad.
• Parmesan cheese: Grated or shaved into thin slices, it adds a salty and umami flavor.
• Croutons: Toasted bread pieces, often seasoned with garlic and herbs.
• Caesar dressing: This is the key component of the salad and generally includes:
  • Egg yolk: Raw or cooked, to give the dressing body and richness.
  • Garlic: Crushed or finely chopped.
  • Anchovies: Mashed anchovy fillets for a characteristic salty and umami flavor.
  • Dijon mustard: For a touch of acidity and flavor.
  • Lemon juice: Fresh, for acidity and freshness.
  • Olive oil: Preferably extra virgin, to emulsify the dressing.
  • Worcestershire sauce: A few drops for additional umami flavor.
  • Black pepper: Freshly ground, for seasoning.

Preparation:

1. Romaine lettuce: Wash, dry, and cut into large pieces.
2. Parmesan cheese: Grate or shave into thin slices.
3. Croutons: Prepare croutons by toasting bread pieces in the oven with olive oil, garlic, and herbs.
4. Caesar dressing: Mix and emulsify the ingredients (egg yolk, garlic, anchovies, Dijon mustard, lemon juice, olive oil, Worcestershire sauce, and black pepper) until a creamy dressing is obtained.
5. Mixing: Combine the lettuce with the dressing, add the croutons and Parmesan cheese.

Optional:

• Grilled chicken: Often added to make the salad more substantial.
• Crispy bacon: Cooked bacon pieces can be added for more flavor and texture.
• Hard-boiled eggs: Some versions include slices of hard-boiled egg.

Caesar salad is known for its robust flavor and fresh, tasty ingredients. It has become an international classic and is often adapted with variations in different places.