Caesar salad turns 100 on the Fourth of July. Celebrate with this recipe using hot dog croutons

While the Fourth of July is known for burgers and red, white and blue desserts, Caesar salads are also not to be missed on this holiday.

The creamy, cheesy salad’s 100th anniversary will reportedly take place on Thursday, July 4, 2024. Even after 100 years, the salad’s exact origins remain a matter of debate.

The indisputable fact about the history of the Caesar salad is that it came from Tijuana, Mexico, although many attribute it directly to Tijuana’s Caesars Restaurant. The New York Times.

According to the outlet, Caesars makes 2,500 tableside Caesar salads every week. The salad served at Caesars today is a far cry from the dish created 100 years ago, at least to those who believe it’s the original recipe of restaurant founder Cesare Cardini, an Italian immigrant who left the U.S. for Mexico in 1920 and opened restaurants such as Alhambra Cafe and Caesars during the American Prohibition era.

Cardini’s original recipe, inherited from the mother of one of his chefs, Livio Santini, included most of today’s ingredients, such as romaine lettuce, eggs, Parmesan cheese, and croutons, but is rumored to have omitted the anchovies found in the modern version. Another theory is that Cardini first made the Caesar salad at the Alhambra Cafe on July 4, 1924, two years before he opened Caesars.

Those close to the key players are confused about the story behind the recipe. Cardini’s brother, Alex Cardini, claims to have created the salad. Santini’s youngest son, Aldo Santini, 71, claims to have created the salad. The New York Times He doesn’t believe in salad birthdays, saying “the date was conveniently set to coincide with America’s biggest holiday and to dispute my father’s legacy.”

Its history is unclear, but Tijuana is celebrating the salad’s 100th anniversary with a four-day festival, so if you can’t make the journey to Mexico, you can still celebrate this historic dish at home.

Many versions have graced the pages of PEOPLE magazine: Salad lovers with a taste for spiciness can try Chrissy Teigen’s Sriracha Caesar Salad, while those looking for extra protein can try Robin Miller’s Steak Caesar Salad Wrap.

But in keeping with the American tradition of eating hot dogs on the Fourth of July, our favorite is Mason Hereford’s Caesar Salad with Hot Dog Bun Croutons (pictured below).

“This is my go-to for making a tasty dish any time of the year,” the chef-owner of Turkey and the Wolf in New Orleans told People magazine in 2022. “Hot dog buns might be the best bread to make croutons from; when toasted for a light, crispy texture, they’re easy to crunch on, but also delicious on a salad.”

But no matter what kind of Caesar salad you’re making, here’s a tip: Keep the romaine lettuce cold until you’re ready to mix and serve the salad. The fridge helps the lettuce stay crisp and crunchy, providing a delicious contrast to the creamy dressing.

Mason Hereford Hot Dog Bun Caesar Salad with Croutons

6 hot dog buns, cut into 1-inch cubes

⅓ cup + 3 tablespoons extra virgin olive oil (divided)

1 ½ tablespoons garlic powder

1 ½ teaspoons kosher salt, divided

2 teaspoons black pepper, divided

8-10 oiled anchovy fillets, drained, plus more for garnish (optional)

3 medium sized cloves of garlic

1 tablespoon Dijon mustard

1 teaspoon Worcestershire sauce

2 teaspoons lemon zest and 6 tablespoons lemon juice (from 3 lemons), divided

1 cup mayonnaise

6 ounces Parmesan cheese, grated (about 1 ½ cups), divided

4 heads romaine lettuce, trimmed and torn into 2-inch pieces

1 cup thinly sliced ​​red onion (optional)

1. Preheat oven to 300°. Toss the cubed bread with ⅓ cup olive oil on a rimmed baking sheet until evenly coated. Add 1 teaspoon each of the garlic powder and salt and pepper and mix together. Spread the cubed bread in a single layer on the baking sheet.

2. Bake in the preheated oven for 45 to 55 minutes, until golden and crispy, rotating once halfway through baking. Allow to cool completely on the baking sheet, about 20 minutes.

3. Combine the anchovies, garlic, mustard, Worcestershire sauce, lemon zest, 3 tablespoons lemon juice, remaining 3 tablespoons oil, 1 teaspoon pepper, and ½ teaspoon salt in a blender. Blend on high speed for about 30 seconds until nearly smooth. Transfer to a medium bowl and add the mayonnaise and 1 cup Parmesan, mixing well. Taste and add more lemon juice, if needed. (The dressing can be stored in an airtight container in the refrigerator for about 2 weeks.)

Four. In a large bowl, toss the romaine lettuce, 1 cup dressing, and the remaining 3 tablespoons lemon juice until thoroughly combined, then add the croutons and remaining ½ cup Parmesan and toss again. Serve with a sprinkle of black pepper and garnish with sliced ​​onions and anchovies, if desired.

What we offer: 8
Activity time: 20 min
total time: 1 hr 25 min