Over the Fourth of July weekend in 1924, a group of unexpected guests arrived at Caesar’s Palace restaurant in Tijuana, Mexico. Running low on food, the owner, Caesar Cardini, threw together a salad with ingredients he had on hand. He made a thick dressing with a coddled egg, garlic-flavored oil, lemon juice, grated cheese and Worcestershire, which added a taste of anchovy. This dip has all the flavors of that first Caesar salad, and romaine lettuce and fresh veggies are nice “dippers.”
Recipe information
Yield
Serves 8 to 10 as appetizers
Ingredients
1
cup mayonnaise
1
/2 cup sour cream
1
/2 cup freshly grated Parmesan cheese
1
tablespoon fresh lemon juice
1
garlic clove, pressed
1
anchovy fillet, mashed
Small romaine leaves
Assorted fresh vegetables
Need to make a substitution?