If you were to run a competition to find the most ubiquitous dish served on menus up and down the country, I wouldn’t be surprised if the winner was the Caesar salad.
I’ve seen it plated up with grilled chicken, with bacon, and even fillets of fish, and in most of these cases the dish is a long way removed from the original. But to claim authenticity for what seems in the first place to have been a contents-of-the-fridge salad is stretching things.
The story goes back to the Twenties when an Italian immigrant, Caesar Cardini, realised that he could sidestep America’s prohibition laws by relocating his restaurant to Tijuana, just over Mexican border.
This allowed the grateful, thirsty Americans to cross the border for dinner and drinks before returning home a little worse for wear.
On one particular July 4 celebration his restaurant was so busy that he began to run out of ingredients and was...
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