NYTimes had an article on C.S.:
https://www.nytimes.com/2024/07/01/dining/caesar-salad.html?searchResultPosition=2
highlights for review purposes:
'''' Diners have long flocked to the restaurant for a taste of the original Caesar salad. But the version on the menu today — which has garlic, whole anchovies, Dijon mustard, Parmigiano-Reggiano, lime juice, olive oil, salt, freshly cracked black pepper and a coddled egg yolk in the dressing — is but a distant cousin of the one served 100 years ago. And like many cuisine cornerstones, aspects of the original recipe — including Mr. Cardini’s role in its creation — continue to be disputed. '''
''' According to Mr. Escobedo, Mr. Cardini, an Italian immigrant to the United States, arrived in Tijuana in 1920. As prohibition sent wealthy Americans streaming into Mexico to drink, feast, smoke and take in horse races and boxing matches, Italian hospitality professionals, including Mr. Cardini, followed suit to cater to them. '''
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Within a few years, Mr. Cardini was creating a spectacle of his own as he rolled out imported ingredients and an immense wooden bowl in front of glamorous diners at the first location of Caesar’s, which he opened in 1926. But according to Mr. Escobedo, Mr. Cardini had created the salad two years prior — on July 4, 1924 — at another restaurant he’d owned, the Alhambra Cafe. '''
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he original recipe included a whole coddled egg, lemon juice and Worcestershire sauce, and did not include anchovies, Mr. Escobedo said. Instead of emulsifying the dressing before tossing the salad, the lettuce was laid in the bowl and topped with the dressing ingredients, one by one, then mixed. '''
'''Just when it seemed like diners could not get enough of the salad, Mr. Cardini sold Caesar’s in 1936 on the heels of a yearslong economic recession and a gambling ban instated in Mexico 1935. He returned to the United States, where he started Caesar Cardini Foods Inc., a business he eventually shared with his only daughter, Rosa. '''
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By the 1980s, the salad was still prepared tableside, but with store-bought croutons, shelf-stable, pregrated Parmesan and little care.
A halt in tourism to Tijuana after Sept. 11, 2001, coupled with the worst decade of crime, kidnappings and cartel violence in the city’s history, hampered business at Caesar's. The restaurant shuttered in 2008. '''
''' The salad served at Caesar’s can easily be made at home. A large wooden bowl is critical.Credit...Christopher Testani for The New York Times.. ''
I think the wooden bowl sort of thing might be dramatic , but unless you can keep it clean somehow , the residual oil is going to oxidize . a polite term for going rancid. to each their own.
are is the NYTime Rx :
for review purposes , of course . the wooden bowl ? up to you and your taste buds.
