Knowra Caesar salad Caesar salad A salad of romaine lettuce and croutons dressed with a savory mixture typically containing Parmesan, egg, lemon juice, Worcestershire sauce, and olive oil.
Romaine lettuce : A crisp, elongated-leaf lettuce commonly eaten raw in salads. Its sturdy leaves form the salad’s characteristic base.
Caesar Cardini : An Italian-born restaurateur credited with creating Caesar salad in Tijuana, Mexico. He is the chef most often identified with the salad’s creation.
Chicken Caesar salad : A Caesar salad served with cooked chicken as an added protein. It turns the classic salad into a more substantial meal.
Green salad : A dish composed primarily of raw leafy vegetables, often served with dressing. Caesar salad is a distinctive, specifically composed member of this broader category.
Crouton : A small piece of toasted or fried bread, often seasoned. Croutons add the crunchy contrast expected in the classic salad.
Tijuana : A city in Baja California, Mexico, on the United States–Mexico border. Caesar salad is commonly traced to Cardini’s restaurant in this city.
Caesar salad wrap : A flour tortilla filled with Caesar salad ingredients, often including chicken. The familiar salad is adapted into a portable, handheld meal.
Waldorf salad : A salad traditionally combining apples, celery, grapes, and walnuts with mayonnaise-based dressing. Its fruit-and-nut composition contrasts with Caesar’s romaine, croutons, and savory dressing.
Caesar dressing : A savory, creamy dressing commonly made with oil, egg, Parmesan, lemon, and Worcestershire sauce. It binds the leaves and croutons and supplies the salad’s defining flavor.
Hotel Caesar's : A Tijuana hotel and restaurant associated with the origin of Caesar salad. Its restaurant is the setting most closely linked to the dish’s early history.
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