Chef Michael Jimmerfield absolutely loves caesar salad — the legendary medley of romaine lettuce, croutons and other key ingredients. The dish, invented by Italian immigrant Caesar Cardini on July 4, 1924, at his restaurant, Caesar's Place, in Tijuana, Mexico, turns 100 today. Jimmerfield, also a professor of culinary management at Saint Clair College in Windsor, Ont.
, believes caesar salad is here to stay. "It's a staple, but it's one of my favourites as well," Jimmerfield told CBC Windsor Morning . "I sure hope it's around for the next 100 years.
I'm going to be eating it until the day I die, that's for sure." Chef Michael Jimmerfield of Windsor, Ont., believes caesar salad is here to stay.
(CBC) It was a steamy night, and Cardini was struggling to feed an influx of Californians who had crossed the border to escape Prohibition. In the middle of the dining room, Cardini tossed whole Romaine leaves with ingredients he had on hand, including garlic-flavoured oil, Worcestershire sauce, lemons, eggs and Parmesan cheese. A star was born.
Jimmerfield believes garlic is mostly responsible for keeping caesar salad on the menus for 100 years. In fact, he said, he's found a lot of the modern incarnations "not garlicky enough ..
. good fresh garlic is kind of the key." Jimmerfield said while some people add bacon bits, they "really shouldn't" be included and "don't belong" in caesar salad.
Another common mistake people make in creating their own Caesar salad is the dressing, according.
