Re: Where did the Caesar salad originate?

Perhaps the article ( did not delve deep enough.

The Charlotte Observer ( says:

Depending on which story you believe, the original Caesar was created by Italian immigrant Caesar Cardini in his Tijuana restaurant as a Fourth of July throw-together in 1924. Or by an employee of Cardini’s named Livio Santini, who made his mother Beatriz’ salad in Cardini’s kitchen every time he felt homesick for Italy. (In that version, Cardini appropriated the recipe, though Santini’s son was quoted as saying his dad didn’t care about credit.)

Other versions say Italian Air Force pilot Alex Cardini augmented his brother Caesar’s original, subtle dish to the strong-flavored salad many of us think of as Caesar today. Still others honor Chicago-based chef Giacomo Junia and say he named it after Julius Caesar.

No less credible a foodie than Julia Child, however, credits Caesar Cardini, and professed to have eaten one made by the man himself in Tijuana. Child also interviewed his daughter, Rosa – who died at 75 about two weeks ago in San Diego – before reporting that Cardini employed whole (not torn) leaves from hearts of romaine, tossed in a dressing of Italian olive oil, coddled (not raw) egg, Parmigiano-Reggiano cheese, lemon juice, pepper and Worcestershire sauce, and served with croutons flavored with garlic.

Hmm. That’s a very old Staff Report (back when it was called “Mailbag”) and Judith doesn’t do 'em much anymore. In those balmy days, we figured one source was plenty, so she quoted one.

Since the quoted response is pretty much what you’ve uncovered as the most commonly believed origin, and since the other versions suggest that the idea was stolen – um, developed by an employee or brother of Cardini, I suspect we’re not going to amend the Staff Report. Thanks for the interesting insight, though.

I thought anchovies figuered in there somewhere?

From reading Gourmet in 1947(where the first print cites for the salad exist), it seems that the original from the 1930’s didn’t use anchovies. A letter to the editor in 1947 said that some people used anchovies, and the writer applauded both versions.

Worcestershire sauce is made with fermented anchovies.