This recipe actually comes from Mexico and was invented in 1924. It was created by restaurant owner Caesar Cardini an Italian immigrant. Cardini moved to Los Angeles in 1935. The original it would seem according to Cardini didn’t include anchovies at the time, anchovies seem to be a later addition. In 1948 Cardini began marketing a bottled dressing, sold as “Original Caesar’s”. Paris-based International Society of Epicures called the Caesar’s Salad the ‘greatest recipe to originate from the America’s in 50 years.
There are far too many ways of using this dressing and I think I have been served most them. I have doubled this recipe and even tripled it because it makes a great buffet salad when you have a lot of people.
I usually recommend olive oil for the croutons but here I usually saute them half oil and half butter. I think they have a nicer flavor.
You can add to it grilled or poached chicken breasts finely sliced on top of it with a bit of extra dressing and it makes a great summer lunch dish. I kind of draw the line there. I think that poor Caesar would roll over in his grave if he had seen Caesar salad with grilled salmon in it.
Remember it has raw egg in it and you should consider that when serving it to any one pregnant, a compromised immune system or the elderly.