Caesar Salads start with a bed of crisp romaine lettuce and/or leaf spinach, topped with mushrooms, onions, tomatoes, croutons, and crispy onion laces, lightly covered with Caesar dressing (regular or lite) and sprinkled with freshly grated parmesan cheese and ground pepper.  Your choice of meat, chicken or seafood are then added for each style.

Hail Caesar - Emperor of all salads

The invention of the salad is attributed to a Mexican restaurateur - Caesar Cardini of Tijuana. According to daughter Rosa, supplies in the Cardini establishment ran short on the Fourth of July holiday weekend in 1924. Papa Caesar experimented and that evening the Caesar Salad was born - as were the table-side antics. "Take everything to the table" he said, "and make a ceremony of fixing the salad". Later, it was voted "the greatest recipe to originate from the Americas in fifty years" by the International Society of Epicures in Paris.

His original recipe included romaine, garlic, croutons, and Parmesan cheese, boiled eggs, olive oil and Worcestershire sauce. He was said to be staunchly against the inclusion of anchovies in this mixture, contending that the Worcestershire sauce was what actually provided that faint fishy flavor. He also decreed that only Italian olive oil and imported Parmesan cheese be used in the dressing and in 1948 he established a patent on the dressing (which is still packaged and sold as "Cardini's Original Caesar dressing mix," distributed by Caesar Cardini Foods, Culver City, California.