Caesar salad celebrates its 100th anniversary on the 4th of July, celebrate with this recipe with toasted hot dogs.

Caesar salad celebrates its 100th anniversary on the 4th of July, celebrate with this recipe with toasted hot dogs.

The Fourth of July is known for its burgers and red, white and blue desserts, but a Caesar salad shouldn’t be overlooked during the holiday.

The 100th anniversary of the creamy and cheese salad is said to be celebrated on Thursday, July 4, 2024. 100 years later, the exact origin story of the salad is still disputed.

One of the non-negotiable things about the history of the Caesar salad is that it comes from Tijuana, Mexico, but many attribute it directly to Tijuana. Caesar’s Restaurantfor every The New York Times.

According to the outlet, Caesar’s makes 2,500 tableside Caesar salads each week. Today’s salad at Caesar’s Straws is made from a dish that was created 100 years ago — at least for those who believe the original recipe comes from the restaurant’s founder, Cesare Cardini. The Italian immigrant moved to Mexico from the United States in the 1920s and opened restaurants, such as Café Alhambra and Café Caesar, during the American prohibition.

Some rumors say that Cardini’s original recipe came from the mother of one of his cooks, Livio Santini, and included most of today’s ingredients—such as romaine lettuce, eggs, Parmesan cheese, and croutons—but omitted the anchovies found in the modern version. Others say that Cardini first made the Caesar salad at the Alhambra Café on July 4, 1924, two years before Caesar’s opened.

Those close to the key players add confusion to the backstory of the recipe. Alex Cardini, Cardini’s brother, has claimed to be the salad’s creator. Aldo Santini, Santini’s younger son, 71, told the newspaper: The New York Times He doesn’t believe in the birthday of the authority and that “the date was conveniently set to fit in with the biggest holiday in the United States – and to dispute my father’s legacy.”

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Caesar salad.


Despite its murky history, Tijuana is holding a four-day festival to celebrate the centennial of Caesar salad. But those who can’t travel to Mexico can celebrate the historic dish at home.

Many versions have graced people’s pages. Salad lovers who want to spice things up can try Chrissy Teigen’s Sriracha Caesar Salad. For more protein, make Robin Miller’s Steak Caesar Salad Wraps.

Steak Caesar Salad Wraps.

Jane Cozy

But our favorite, thanks to its connection to the American tradition of eating hot dogs on the Fourth of July, is Mason Hereford’s Caesar Salad with Hot Dog Toast (below).

“This is my go-to for great cooking every time,” says chef owner. Türkiye and the wolf In New Orleans for PEOPLE in 2022. “Hot dog buns are probably the perfect bread for toast. They toast to a light, crunchy texture that’s chewy and easy to chew but still holds up in a chic salad.”

But no matter which Caesar you choose to make, here’s a tip: Keep the romaine chilled until it’s time to toss and serve. The fridge will keep the lettuce crisp and crunchy, creating a delicious contrast to the creamy dressing.

Mason Hereford Caesar Salad with Hot Dog Toast

6 hot dog buns, cut into 1-inch cubes

⅓ cup plus 3 tablespoons extra virgin olive oil, divided

1½ tbsp. garlic powder

1½ tsp. kosher salt, divided

2 tsp. black pepper, divided

8-10 anchovy fillets packed in oil, drained, plus more for serving (optional)

3 medium cloves of garlic

1 tbsp. Dijon mustard

1 tsp. Worcestershire sauce

2 tsp. lemon zest and 6 tbsp. fresh lemon juice (from 3 lemons), divided

1 cup mayonnaise

6 oz. Parmesan cheese, finely grated (about 1 1/2 cups), divided

4 heads romaine lettuce, trimmed and torn into 2-inch pieces.

1 cup thinly sliced ​​red onion (optional)

1. Preheat oven to 300 degrees. Toss cubed bread with ⅓ cup olive oil on a rimmed baking sheet until evenly coated. Add garlic powder and 1 teaspoon salt and pepper. Toss to coat. Spread bread cubes in a single layer on baking sheet.

2. Bake in preheated oven until golden brown and crisp, 45 to 55 minutes, rotating pan once halfway through. Cool completely on pan, about 20 minutes.

3. Combine anchovies, garlic, mustard, Worcestershire sauce, lemon zest, 3 tablespoons lemon juice, remaining 3 tablespoons oil, 1 teaspoon pepper, and 1/2 teaspoon salt in a blender. Process on high speed until mostly smooth, about 30 seconds. Transfer to a medium bowl. Stir in mayonnaise and 1 cup Parmesan until well combined. Taste and add more lemon juice, if desired. (Sauce will keep in an airtight container in the refrigerator for about 2 weeks.)

4. Toss romaine lettuce, 1 cup dressing, and remaining 3 tablespoons lemon juice in a large bowl until coated. Add croutons and remaining 1/2 cup Parmesan. Toss again. Sprinkle with additional black pepper, and serve with onion slices and anchovies, if desired.

Serves: 8
Active time:
20 minutes
Total time:
1 hour and 25 minutes

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