Caesar Salad: Not Just for Emperors
Because You Deserve Better Than Bottled Caesar Let’s get one thing straight: Caesar salad is NOT named after Julius Caesar. No togas were involved in its creation (though I won’t stop you from wearing one while making it). Instead, this legendary salad was born in 1924 at Caesar’s Restaurant in Tijuana, Mexico. The story goes that Italian-American chef Caesar Cardini, faced with a near-empty pantry during a busy holiday rush, threw together a few humble ingredients—romaine, croutons, Parm, and a dressing built on egg yolk, anchovies, and garlic. And just like that, an icon was born. But somewhere along the way, this crisp, briny masterpiece got kidnapped by Big Salad Dressing. What was once a punchy, creamy, flavor-packed staple is now a sad, gluey mess in a squeeze bottle, with all the charm of expired mayo. Let’s fix that, shall we? The Truth About Raw Egg Yolks (or: Calm Down, It’s Fine) I know, I know—the words raw egg yolk might trigger alarm bells. But let’s be real: if you...