A number of Cardini's staff have said that they invented the dish. Julia Child said that she had eaten a Caesar salad at Cardini's restaurant when she was a child in the 1920s.
His daughter Rosa recounted that her father invented the salad at his restaurant Caesar's (at the Hotel Caesar in Tijuana, Mexico) when a Fourth of July rush in 1924 depleted the kitchen's supplies.
In 1946, newspaper columnist Dorothy Kilgallen wrote of a Caesar containing anchovies, differing from Cardini's version: The big food rage in Hollywood—the Caesar salad—will be introduced to New Yorkers by Gilmore's Steak House.
Bottled Caesar dressings are now produced and marketed by many companies. The trademark brands "Cardini's", "Caesar Cardini's" and "The Original Caesar Dressing" are all claimed to date to February 1950, although they were only registered decades later, and more than a dozen varieties of bottled Cardini's dressing are available today, with various ingredients. As the salad moved North to the U.S, a key ingredient changed within the recipe.
Cardini was opposed to using anchovies in his salad. In the 1970s, Cardini's daughter said that the original recipe included whole lettuce leaves, which were meant to be lifted by the stem and eaten with the fingers; coddled eggs; and Italian olive oil. Although the original recipe does not contain anchovies, modern recipes typically include anchovies as a key ingredient, which frequently is emulsified in bottled versions.
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