Caesar Salad Turns 100 on July Fourth — We Think You Should Celebrate with This Recipe Featuring Hot Dog Croutons

The Fourth of July is known for its burgers and red, white and blue desserts, but the Caesar salad should not be overlooked for the holidays.

The cream and cheese salad’s centennial celebration is reportedly on Thursday, July 4, 2024. 100 years later, the exact origin story of the salad is still disputed.

What is not debatable about the history of the Caesar salad is that it originated in Tijuana, Mexico, but many attribute it directly to Caesar’s Restaurant in Tijuana, according to The New York Times.

According to the outlet, Caesar’s produces 2,500 Caesar salads each week. Today’s salad served at Caesar’s is a far cry from a dish created 100 years ago — at least for those who think it’s the original recipe by restaurant founder Césare Cardini. The Italian immigrant moved to Mexico from the United States in 1920 to open restaurants, such as the Alhambra Cafe and Caesar’s, during American Prohibition.

Cardini’s original recipe is said to have come from the mother of one of his chefs, Livio Santini, and included most of today’s ingredients – such as lettuce, eggs, Parmesan and croutons – but omitted the anchovies found in the modern version. Others say Cardini first made a Caesar salad at the Alhambra Cafe on July 4, 1924, two years before he opened Caesar’s.

Emma Hearst’s fruity palettes will help you beat the 4th of July heat

Those close to the key players add confusion to the recipe’s back story. Cardini’s brother, Alex Cardini, claimed to be the creator of the salad. Santini’s youngest son, 71-year-old Aldo Santini, said for The New York Times that he doesn’t believe in a salad birthday and that “the date is conveniently set to match the biggest holiday in the US — and to challenge his father’s legacy.”

Caesar salad.

Getty

Despite its murky history, Tijuana is holding a four-day festival to honor the 100th anniversary of the Caesar salad. But those who can’t travel to Mexico can celebrate the historic dish at home.

Many versions graced the pages of PEOPLE. Salad lovers who want to give it a spicy twist can try Chrissy Teigen’s Sriracha Caesar Salad. For those with more protein, make Robin Miller’s Steak Caesar Salad Wraps.

Steak Caesar Salad Wraps.

Jen Causey

But our favorite, thanks to its connection to the American tradition of eating hot dogs on the Fourth of July, is Mason Hereford’s Caesar Salad with Hot Dog Croutons (below).

“This is my go-to for great cooking at any time,” the chef-owner of Turkey and Wolf in New Orleans told PEOPLE 2022. “Hot dogs are perhaps the perfect bread for making croutons. They’re toasted over a low heat, with a crispy texture that’s a delight for an effortless crunch but still holds up in a nicely seasoned salad.”

But no matter what kind of Caesar you decide to make, here’s a tip: keep your romaine cold until just before tossing and serving the salad. In the refrigerator, the lettuce will remain crisp and fresh, creating a delicious contrast to the creamy dressing.

Mason Hereford Caesar Salad with Hot Dog Croutons

6 hot dog buns, cut into 1-in. dice

⅓ cup plus 3 tbsp. extra virgin olive oil, divided

1½ tablespoons of garlic powder

1½ teaspoons kosher salt, divided

2 teaspoons black pepper, divided

8-10 anchovy fillets stuffed with oil, drained, plus more for serving (optional)

3 medium cloves of garlic

1 tablespoon Dijon mustard

1 teaspoon Worcestershire sauce

2 teaspoons of lemon zest and 6 tbsp. fresh lemon juice (from 3 lemons), divided

1 cup mayonnaise

6 oz. Parmesan cheese, finely grated (about 1½ cups), divided

4 hearts of romaine, trimmed and torn into 2-inch pieces. pieces

1 cup thinly sliced ​​red onion (optional)

1. Preheat the oven to 300°. Toss the pastry cubes with ⅓ cup olive oil on a rimmed baking sheet until evenly coated. Add garlic powder and 1 teaspoon each of salt and pepper; to throw on the coat. Arrange the bread cubes in a single layer on the baking sheet.

2. Bake in the preheated oven until golden brown and crispy, 45 to 55 minutes, turning the pan halfway through. Cool completely in the pan, about 20 minutes.

3. In a blender, mix the anchovies, garlic, mustard, Worcestershire sauce, lemon zest, 3 tablespoons of lemon juice, the remaining 3 tablespoons of oil, 1 teaspoon of pepper and ½ teaspoon of salt. Process on high speed until mostly smooth, about 30 seconds. Transfer to a medium bowl; stir in mayonnaise and 1 cup Parmesan cheese until well combined. Taste and add more lemon juice if desired. (The dressing will keep in an airtight container in the refrigerator for about 2 weeks.)

4. Toss romaine, 1 cup dressing, and remaining 3 tablespoons lemon juice in large bowl until coated; add croutons and remaining ½ cup Parmesan cheese; to throw again. Sprinkle with black pepper and serve with sliced ​​onions and anchovies if desired.

Serves: 8 Active time: 20 minutes Total time: 1 hour, 25 minutes

Categories: Trends
Source: HIS Education