A salad is a must for the hearty soups, stews and chilis the fall brings. And who doesn’t like a good Caesar? What passes today for Caesar Salad, though, bears little resemblance to what Chef Caesar Cardini created at his small hotel in Tijuana in 1924.
He never mixed the dressing ahead of time, and nothing was measured, so the salad took on the qualities of a spontaneous work of art. Garlicky olive oil, lemon juice, eggs and Parmesan cheese were, and still are, the basis of a good Caesar Salad.
No anchovies, you ask? Caesar never added anchovies to the salad—only a bit of Worcestershire sauce, which contains a small amount of those salty little fish.
—By Greg Patent