Tableside Caesar Salad for Weekend Lunch

In 1924 in Mexico's Tijuana, the Italian-born restaurateur, Caesar Cardini, created his eponymous salad. Tijuana had long been known for its hedonism and for Californians fleeing prohibition in the 1920s, so it became a prime holiday destination. Cardini made his inaugural salad for just that entourage.

Over a raucous lunch on July 4, he conveyed the freshness of the ingredients by making the salad in front of his guests - a tradition we continue today. He whipped up the now classic Caesar dressing with what he had on hand - egg yolks, parmesan, lime juice and Worcestershire sauce.

At Gimlet, we add a shot of Mezcal Unión Uno Joven to a dressing of Dijon mustard, egg yolks and capers. It’s then gently tossed through gem lettuce, sorrel and anchovies with Ramarro Farm radicchio tableside. A deboned spatchcock completes the salad, cooked in plenty of garlic, butter and thyme, and topped with crisp smoked lardo. 

With a history as rich as its dressing, it’s a joy to bring our Caesar salad to our guéridon, every Saturday and Sunday from midday until 4pm.