The Century-Long Saga of the Caesar Salad
Source: New York Times
In the dimly lit dining room of Caesar’s, just south of the U.S.-Mexico border, Efraín Montoya stood beside a table draped in white cloth, tossing whole romaine lettuce leaves in an intensely pungent, creamy dressing, before topping them with garlicky, golden croutons. Above the checkered floors of the dining room hung a large portrait of the man for whom the salad — and the restaurant — are named: Césare…
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