Los Angeles restaurants are putting a fresh spin on the classic Caesar salad, from tableside preparations to an experimental take that substitutes croutons for rice crackers.
It doesn’t seem to matter whether a restaurant is a trusted L.A. standby or a rising destination; you can always count on a variation of the Caesar salad on the menu. Los Angeles’ fascination with the Caesar salad can be traced back as far as the 1930s, about 10 years after the salad’s storied invention, when restaurants like Beverly Hills’ Chasen’s offered the dish with a tableside presentation.
Cardini was a California-based restaurateur who opened his restaurant across the border to escape Prohibition, and it quickly became a popular destination for wealthy Angelenos and San Diegans looking to do the same. Legend has it that one busy night at the restaurant — some say the Fourth of July — supplies were low and Cardini used the remaining ingredients in the kitchen to create what’s now known as the Caesar salad.
Rosa Maria was adamant that anchovies were not part of the original recipe, but the pungent fish has become synonymous with modern Caesar salads. It is unclear how this variation began, though it is widely believed anchovies were substituted for Worcestershire sauce. Today, many L.A. chefs have done their own editing to the classic recipe, reinventing the Caesar for a new generation of diners.
Ng’s Vietnamese Caesar salad’s not-so-secret-ingredient is fish sauce. But this list of reimagined Caesar salads from Southern California chefs features equally creative additions like fried capers, nori threads, cilantro and parsley-dusted rice crackers. While the true origins of the Caesar salad are unclear, there is one thing that is: L.A. diners hail Caesar.
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