Is There Fish in Caesar Salad? A Look at the History and Evolution of This Classic Dish

The Caesar salad is one of the most iconic and beloved salads in the world. Its crunchy romaine lettuce leaves, garlicky dressing, shaved Parmesan, and croutons have been enjoyed by salad lovers for decades. But an interesting question arises – is there supposed to be fish in a Caesar salad?

The original Caesar salad did in fact contain small fish. However, modern versions often exclude the fish, leaving many unaware of this ingredient’s importance in the classic recipe. Let’s take a closer look at the history of the Caesar salad and the role of fish in its traditional preparation.

The Origin Story of the Caesar Salad

The Caesar salad was invented in 1924 in Tijuana, Mexico by an Italian immigrant named Caesar Cardini. Legend has it that on a busy 4th of July weekend, Cardini’s restaurant was running low on supplies. When a group of customers ordered a salad, he had to improvise with the ingredients he had on hand – romaine lettuce, olive oil, garlic, Parmesan cheese, croutons, and Worcestershire sauce.

He presented it tableside for a dramatic flair. The impromptu dish was a huge hit and Caesar salad was born. What many don’t know is that the original preparation also included Worcestershire sauce made with anchovies and raw egg yolk in the dressing.

Why Raw Egg Yolks Were Used

The use of raw egg yolks in the early Caesar dressings provided emulsion and a rich, creamy texture. The acid from the lemon juice “cooks” the egg slightly to make it safe. The egg yolks also act as a binding agent to bring all the flavors together into a cohesive dressing that coats the lettuce.

The Importance of Anchovies in the Dressing

Anchovies play a crucial role in the traditional Caesar dressing providing a subtle yet critical umami flavor. Worcestershire sauce (a key ingredient) contains anchovies so those little fish are lending their savory taste. Some early recipes also included chopped anchovy fillets in the dressing itself.

How Modern Versions Deviated

As the Caesar salad gained mass popularity through the mid-1900s, the recipe evolved. Restaurant versions in particular began omitting the raw egg and anchovies from the dressing out of food safety concerns and the perception that diners might find these ingredients unappealing

This contributed to many modern cooks being unaware that fish and eggs were integral components of the original Caesar salad. Some restaurants switched to a mayonnaise- or yogurt-based dressing rather than raw egg yolks. Anchovies were eliminated from recipes entirely rather than used subtly for flavor in the Worcestershire sauce.

Why Fish is an Important Part of the Classic Recipe

While contemporary Caesar dressings certainly taste delicious, the omission of fish and egg yolks leaves out two defining characteristics of the salad’s original creation. Anchovies offer a rich, savory umami quality that balances and brings complexity to the garlic, lemon, and cheese. The egg yolks provide creaminess and cohesion.

Fish and egg yolk may sound unfamiliar to the modern palate, but these ingredients give the salad its signature flavor profile. Just a touch of anchovy can provide depth without an overpowering fishiness.

How to Add Anchovies to a Caesar Salad

Want to revamp your Caesar to be more authentic? Here are some easy ways to add umami flavor through anchovies:

• Add 2-3 anchovy fillets to the dressing blend.

• Use Worcestershire sauce made with anchovies as part of the dressing.

• Top the salad with extra anchovy fillets.

• Add anchovy paste to the dressing.

• Sprinkle dried anchovies or anchovy powder over the finished salad.

Tips for a Safe, Modern Caesar with Eggs

Consuming raw egg yolks does carry a minor risk of salmonella. If you want to recreate the creaminess of the classic dressing without raw eggs, here are some safer options:

• Make dressing with a coddled or gently cooked egg.

• Use egg-based mayonnaise or yogurt instead of raw yolks.

• Whisk an egg yolk into hot dressing at the end to cook it.

• Omit egg yolks for a simple oil and lemon juice emulsion.

How to Make a Classic Caesar Salad at Home

Want to experience the flavors of an authentic Caesar salad? Here is a simple recipe to try at home:

Ingredients:

• Romaine lettuce, washed and dried
• Croutons
• Grated Parmesan
• 2 anchovy fillets
• 1 garlic clove
• 1 egg yolk
• Juice of 1 lemon
• Olive oil
• Worcestershire sauce
• Salt and pepper

Instructions:

1. Cut the romaine lettuce into bite-sized pieces and add to a large bowl. Add croutons and grated Parmesan.

2. In a blender or food processor, combine anchovies, garlic, egg yolk, lemon juice and a dash of Worcestershire. Blend, slowly adding the olive oil to emulsify. Season with salt and pepper.

3. Toss lettuce mixture with dressing just before serving. Add a sprinkle of extra Parmesan and anchovy fillets on top if desired.

Caesar Salad Remains a Crowd-Pleaser

While many restaurants have moved away from the anchovies and raw egg yolks, the classic Caesar salad remains an iconic dish. There’s a reason this combination has been a go-to salad for nearly a century – its bold flavors simply work in harmony.

The tart lemon and garlic, the rich and nutty Parmesan, the savory crunch of croutons, and the vegetal romaine lettuce all balance beautifully with the addition of umami from anchovies and the creamy egg yolk binding it all together.

So don’t be afraid to add a little fishiness and richness to your next Caesar. Anchovies and egg lend authenticity that brings this legendary salad to life. With a bit of care and the right techniques, you can safely recreate the flavors that made the original Caesar salad an instant hit back in 1924.