How My Mom's Caesar Salad Keeps a Century-Old Tradition Alive

A homemade Caesar salad, a staple in my family for years, features my mom's rich dressing and simple preparation. The dish, with roots tracing back to an Italian immigrant's creation in Mexico nearly a century ago, has always been a favorite. Since I was young, I've helped stir the dressing and toss the greens. Now, the recipe remains a favorite for gatherings and quiet meals alike.

The dressing begins with fresh garlic, smooth olive oil, and a touch of Dijon mustard. My mom sometimes adds anchovy paste, but the base stays the same. Lemon juice, balsamic vinegar, salt, and black pepper follow, blended with a coddled egg for creaminess. The mix can be made in advance and kept chilled for a few days.

Before serving, the dressing sits out to reach room temperature. Meanwhile, a large bunch of Romaine lettuce is washed, dried thoroughly, and torn into pieces. Wet leaves would make the Caesar salad soggy, so drying them well is key.

Everything comes together in a wooden bowl. The lettuce is tossed gently in the dressing, then topped with crisp croutons and freshly grated Parmesan. The result is a dish that balances sharp, creamy, and crunchy textures in every bite.

The classic Caesar salad, invented by Cesare Cardini in 1924 in Tijuana, has taken on local twists around the world. In the US, anchovies or bacon are common, while the American South often adds blackened chicken or shrimp. Asia and Latin America experiment with Korean or Mexican-inspired flavors. Europe offers vegan versions without eggs or cheese, the Middle East includes halloumi or falafel, and Australia sometimes adds tropical fruits like mango.

This Caesar salad remains a versatile dish, adapting to different tastes and traditions. My mom's recipe keeps the original spirit alive while allowing small changes. Whether for a quick lunch or a special dinner, its fresh ingredients and bold flavors make it a reliable choice.