Tijuana, Mexico, July 4, 1924, Caesar's Place. As the restaurant fills with holiday diners, Italian-born chef and restaurant
owner Caesar Cardini runs short on ingredients for the day's salad. He improvises with what's on hand: romaine leaves, parmesan
cheese, olive oil, lemon juice, a raw egg, Worcestershire sauce, and croutons (anchovies came later). The salad is a hit with
the Hollywood set who frequent Cardini's restaurant, and they take their reverence for Caesar back home. Served plain or topped
with everything from grilled chicken to fried ginger, the salad becomes a hallmark of California cuisine.
Stacked Caesar Salad with Parmesan Rafts: This version of the classic dressing has loads of flavor but no raw egg