Street FoodEasy

Caesar Salad

Name: Caesar Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 2 Lettuce romana; 150 g Bread de baguette (para crutones); 80 g Cheese parmesano rallado; 6 Filetes de anchoa; 1 Yema de Egg; 100 ml Olive oil virgen extra; 2 Lime (Juice); 2 cloves Garlic; 1 tsp Salsa Worcestershire; 1 tsp Mostaza Dijon

30 min (20 prep + 10 cook) Easy 4 servings Baja California

Edmond Bojalil

Recetas Mexas

Published: 24 Mar 2026 · Updated: 24 Mar 2026

The iconic salad invented in Tijuana with cos lettuce, creamy dressing and croutons.

About this recipe

The Caesar salad was invented in 1924 by Italian-Mexican chef Caesar Cardini at his restaurant in Tijuana. It features cos lettuce, creamy anchovy dressing, croutons, Parmesan and lemon. It is one of the world's most famous salads - and it is proudly Mexican.

History & Origin

The Caesar salad was created on the 4th of July 1924 by Caesar Cardini, an Italian immigrant who ran a restaurant in Tijuana, Baja California, during Prohibition in the United States. According to legend, on a particularly busy weekend Cardini ran out of ingredients and had to improvise with whatever was left in the kitchen: cos lettuce, eggs, olive oil, lemon, Worcestershire sauce and toasted bread. The salad was originally prepared tableside in front of diners as a culinary spectacle. American tourists who crossed the border for legal drinks were delighted by the creation. Its fame spread rapidly through Hollywood as film stars began frequenting Cardini's restaurant. Today, the Caesar salad is one of the most ordered dishes in restaurants around the world, and Tijuana celebrates it as one of its greatest contributions to international gastronomy.

Estimated cost

£10.30

Total cost

£2.58

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

280

Calories

10g

Protein

20g

Carbohydrates

18g

Fat

Fibre

580mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Cut the pan into cubes of 1 cm, mézclalos with olive oil, salt and garlic chopped. Bake at 180°C for 10 minutes until golden and crispy.
💡 You can añadir a little parmesano a the crutones for more flavour.
2
Prepare the aderezo: in a bowl, machaca the anchoas with the garlic until formar a pasta. Add the yema of egg, the mostaza, the lime juice and the saltsa Worcestershire.
3
While bates, pour the olive oil in a hilo thin until emulsionar and obtener a aderezo cremoso.
💡 El aderezo should be thick pero vertible. Add some gotas of water si queda very denso.
4
Wash and dry well the lettuce romana. Separa the leaves enteras (the shape tradicional) or cut them.
5
In a large bowl, mixture the lettuce with the aderezo. Add the crutones and the half of the parmesano.
6
Serve in plates individuales, espolvorea the rest of the parmesano and decora with a filete of anchoa if desired.
💡 Para the presentación clásica, deja the leaves enteras and come with your hands.