What you don’t know about Caesar salads will surprise you!

The Caesar salad may feel timeless today, but its origins are surprisingly modern—and rooted in improvisation. Contrary to popular belief, the dish has nothing to do with Julius Caesar. Instead, it traces back to the 1920s and an Italian-American restaurateur named Caesar Cardini. This post explains a bit of the famous salad’s history, why it’s important, and how to make it right.

A bit of history

Cardini owned restaurants in both California and Tijuana, Mexico, the latter becoming especially popular during U.S. Prohibition when Americans crossed the border for food, drink, and entertainment. According to culinary lore, on a busy Fourth of July weekend in 1924, Cardini found himself short on supplies. Rather than disappoint his guests, he created a salad using what he had on hand: romaine lettuce, eggs, olive oil, lemon juice, Worcestershire sauce, Parmesan cheese, and bread for croutons.

The salad was prepared tableside, a bit of theatrical flair that helped cement its appeal. Whole romaine leaves were dressed lightly and meant to be eaten with the fingers—an elegant yet playful touch. Importantly, the original version did not include anchovies; the savory depth came from Worcestershire sauce, which contains anchovy essence. (Anchovies would become a common addition later.)

Word spread quickly. Hollywood celebrities, food writers, and travelers brought the recipe back home, and the Caesar salad evolved as it crossed borders. Garlic-heavy dressings, grilled chicken, shrimp, and anchovies all became popular variations.

Nearly a century later, the Caesar salad remains a staple on menus worldwide. Its enduring popularity lies in its balance: crisp greens, creamy dressing, sharp cheese, and crunch—proof that one moment of culinary creativity can become a global classic.

Why make Caesar dressing from scratch?

In a world of convenience foods and shelf-stable shortcuts, handmade Caesar dressing stands apart as a reminder of what fresh, intentional cooking can be. While mass-produced commercial dressings aim for consistency and long shelf life, a handmade Caesar prioritizes flavor, texture, and integrity—and the difference is unmistakable.

At its core, traditional Caesar dressing is an emulsion: egg yolk, olive oil, lemon juice, garlic, Parmesan, and anchovy blended into a creamy, savory whole. When made by hand, these ingredients are fresh and thoughtfully balanced. The garlic is pungent, not muted. The lemon is bright, not acidic. The Parmesan tastes nutty and sharp, not powdered or dull. Each component retains its character while contributing to a harmonious result.

Commercial dressings, by contrast, rely heavily on stabilizers, preservatives, added sugars, and refined oils to survive months on store shelves. These additives often dull the bold, clean flavors that define a true Caesar, replacing them with sweetness or artificial tang. The texture may be creamy, but it lacks the silkiness that comes from a properly made emulsion.

Handmade Caesar dressing also offers adaptability. A cook can adjust salt, acidity, or richness to suit the greens, the season, or the diner—something a bottled product simply cannot do. Whether it’s extra anchovy for depth or more lemon for brightness, customization elevates the final dish.

At Caesar’s restaurant – they made the salad tableside. What does that mean and what should it look like?

Making a Caesar salad tableside is as much performance as it is preparation—a ritual that turns a simple salad into an experience. Rooted in old-school hospitality first offered at Caesar Cardini’s eponymous restaurant, the practice emphasizes freshness, confidence, and connection between the cook and the guest.

The art begins with mise en place. Every ingredient must be impeccably prepared in advance: crisp, chilled romaine leaves; whole egg or egg yolk; fresh garlic; anchovies; lemon; olive oil; Parmesan; and warm croutons. Because there is no hiding behind a kitchen door, quality and readiness are essential.

At the table, the server or chef starts by rubbing a large wooden bowl with cut garlic, perfuming it before any ingredients are added. Egg yolk follows, then anchovies and salt, which are mashed into a paste. Lemon juice is squeezed in by hand, and olive oil is slowly drizzled while whisking to create a smooth emulsion. This step requires rhythm and intuition—the dressing comes together gradually, not mechanically.

Parmesan is folded in next, followed by the romaine leaves, which are gently tossed to ensure even coating without bruising. The motion is deliberate and fluid, often accompanied by a brief explanation or light conversation, reinforcing the sense of occasion. Croutons are added last to preserve their crunch.

Tableside Caesar service engages all the senses: the aroma of garlic and lemon, the sound of whisking, the visual transformation in the bowl. More than tradition, it is a celebration of craft, hospitality, and the beauty of making food by hand, in the moment.

And in the better restaurants in the world, this practice continues!