The caesar salad turns 100 today! I would have never guessed that it was invented in Tijuana, Mexico. How have I not visited its birthplace? Seems very un-me.
In celebration of today, I made the Canyon Creek caesar dressing that I got from one of their waiters before the chain closed in 2022. (I may or may not carry this piece of paper in my wallet alongside photos of my loved ones.)
Canyon Creek caesar dressing recipe
It doesn’t taste exactly the same, but I’ve been making slight adjustments each time I make it. For example, it needs way more than one garlic clove (I’d suggest four or five depending on how large they are). And you have to added shaved parmesan to the final salad. And obviously, you need to make your own croutons (it’s 2024, bagged croutons should embarrass you). Here’s the kale version I made earlier today (forgive the lack of cheese).
Kale was all I had, don’t judge
I wish I remembered the very first time I tried this salad - I’m sure that I was at dinner with my parents. Whenever they’d take me anywhere fancy as a child, I would always get a caesar salad or a shrimp cocktail since those were the two least intimidating items to my kid eyes.
The caesar at Canyon Creek remains my favourite version, but I’ve absolutely had other great ones. The Nordstrom one is fantastic, love the Rubirosa one for the parmesan croutons. I am dying to try the ones at Hillstone and The Fly. It’s surprising that I don’t make it more at home, but that’s probably because I love eating new ones and searching for a new favourite. That being said, I do make this How Sweet Eats dressing on a regular basis for Nathan.
Why don’t all recipes have birthdays? When the hell is steak Diane day? In any case, happy 100th birthday, my love. You continue to make our lives more delicious with each year.