July 4 commemorates the birth of our nation … and the Caesar salad.
Italian immigrant Caesar Cardini owned Caesar’s restaurant in Tijuana, Mexico. Independence Day weekend in 1924 was a busy one: His restaurant was overwhelmed, and the kitchen ran low on everything.
Using ingredients that were on hand – romaine lettuce, croutons, olive oil, raw egg, Worcestershire sauce and Parmesan cheese – Cardini created a new salad and dressing.
Caesar’s salad was a huge hit. Now a global favorite, the classic recipe also incorporates anchovies, garlic, Dijon mustard and black pepper.
The kale Caesar, aka modern Caesar, is a more recent development. Kale adds flavor and increased health benefits compared to romaine, but versions in Irvine use both.
The kale Caesar at Sweetgreen at Irvine Spectrum Center comes two ways, with roasted chicken or caramelized garlic steak. Both feature shredded kale, chopped romaine, tomatoes, Parmesan crisps and a lime squeeze.
The kale Caesar at Urban Plates, at Market Place and Crossroads, presents organic baby kale and romaine with diced organic tomatoes, crunchy garlic croutons and shaved Asiago cheese. Grilled chicken is an optional add-on.
The modern Caesar at Mendocino Farms – at University Center and soon at Market Place – enhances its kale and romaine with baby spinach, avocado, grape tomato and red onion plus toasted wheat berries and quinoa.
