Happy Valentines Day to you, caesar salad.
“All you’re getting is a caesar salad?” my mother commented per usual after I placed my order, “why not something more filling?” Yes- given the option of any elaborate dish on the menu this choice seems bland. Somehow along the course of dining out all these years the crunchy crispy creamy caesar combination has become my ideal main course. After the last time I polished off a caesar salad, a nagging idea that’s been stirred up in recent health-conscious times came to mind. Had the crisp emerald green leaves deceived me? Was this actually a healthy meal? More importantly, would I even care if it wasn’t?
Like so many beloved American dishes, caesar salad originates from outside of the country’s borders. Tijuana, Mexico to be exact, in Caesar Cardini’s then modest family-run restaurant turned iconic hotel venue, according to its website. On July 4, 1924, an ironically patriotic day, Cardini assembled the iconic dressing from the limited ingredients he had; raw coddled egg, olive oil, worcestershire sauce and lemon juice were mixed together, and paired with raw lettuce leaves and Parmesean-Reggiano. Its namesake, often confused with the former Roman dictator Julius Caesar, provides little interruption for his family who continues to celebrates the euphoric creation in possibly the truest form a caesar salad can take.
Before the tossed, shaken or wrapped versions we see on menus today, Cardini introduced this dish as a finger food held by the stem of the romaine leaf to be dunked into the dressing like a Super Bowl snack. An emphasis on one of the most impressive attributes of caesar salad- its simplicity. Something virtually impossible to make unappetizing, which explains the success it has in steakhouses and family restaurants alike. The ingredients are relatively inexpensive for an industrial kitchen or home chef to purchase, information that gets tricky when the average salad costs $10-$15 at a run of the mill café, diner, or pizzeria, sometimes even charging extra for an added protein. It costs to be nutritious…right?
“Girl Dinner” the TikTok generation calls it, especially when paired with a side of fries and a diet Coke. But the typical caesar salad at the very least contains protein, fiber and vitamins, which can’t be said for a handful of grapes or a personal pizza- the typical girl dinner options. Even the anchovies provide Omega-3 vitamins, which promotes brain function. Anchovies are a strong identification of caesar- yet people are shocked to learn of their existence. Many vegetarians (including myself) will make some room for this tiny fish because of its mystical existence yet inherent savory punch. The intensely flavored dressing delivers most, if not all the flavor to the dish. It isn’t a typical sugary or oily coating poured over bitter spinach and an arugula spring mix, and the combination of acids, fats, earthiness and protein leaves you surprisingly satisfied.
After 100 years of evolution, caesar salad is still inherently plain-so what? Whether it’s a starter, side or main dish, it can be paired with a variety of proteins like shrimp, chicken, steak, salmon, or chickpeas. Croutons could be replaced with potato chips, wontons, walnuts, tofu or even whole anchovies. The ingredients could be kabob-ed, stacked in a sandwich fashion or paired with pasta. Caesar has served as a vehicle for culinary innovation and changing the American palette. So, is it really that plain, or have you been squandering your salad experiences? Whether you’re ordering for its timeless taste, or the added benefit of being able to say that you ate a salad that day, protein goals and fiber intake become less important than the addictive ingredients. In my next restaurant endeavor, I’ll be sure to give the entire menu a good glance over. Then I will happily order a caesar salad, no FOMO here.
