A Caesar salad is a dishe that looks like it should not require much thought. Romaine, dressing, Parmesan, croutons. In practice, it exposes more about a kitchen than almost anything else on a menu. The margin for error is small, and most of the common mistakes are familiar: too much dressing, too heavy a hand with garlic, cheese used as volume instead of seasoning, or lettuce that has lost its structure.
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The Caesar salad, a cornerstone of American dining, boasts a rich history that begins not in ancient Rome, but in 20th-century Tijuana, Mexico. On July 4, 1924, Italian immigrant Caesar Cardini, operating a restaurant in Tijuana, faced a sudden surge of American customers due to Prohibition. With kitchen supplies running low, he improvised a salad using romaine lettuce, garlic, croutons, Parmesan cheese, olive oil, Worcestershire sauce, lemon juice, raw egg, and anchovies. This creation, prepared tableside, became an instant hit and has since become a classic worldwide.
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by Steven Doyle
There is simply nothing more elegant and festive as tableside service. We are talking the classic Caesar Salad tossed in full view of the guest, at their table and with great finesse. It is the definitive dinner and a show that has somewhat fallen from a great many menus across the country. Beyond adding a bit of flair, this and many other tableside presentations also demonstrates a commitment to freshness. What could be more fresh and flavorful than a dessert or salad finished off right before the diners’ eyes? This said, there are still many restaurants across the country creating delicious dishes tableside, and certainly to rave reviews. Continue reading
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