When we get into questions of the origins of certain dishes we have left history behind and entered into the murky depths of lore and legend.
Take ye olde Caesar salad. Look this up on the internet you will most likely find out that it was created by Caesar Cardini at his restaurant in Tijuana on a holiday weekend in which he made the devastating discovery that he was out of all supplies except for romaine lettuce, eggs, lemons, garlic, olive oil, a wedge of Romano cheese, and some stale white bread. I call this the “loaves & fishes” story, despite the absence of anchovies which was not an ingredient he approved of.
Who else has claimed inventorship? According to Caesar, his competition consisted of several Hollywood restaurants including Paul’s Duck Press and The House of Murphy (where it was known as a Di Cicco salad), and maybe the Brown Derby and Chasen’s. Then there were also all the busboys and waiters he trained to make the salad tableside on that fateful day, in 1924 (or, by other accounts, in 1913, 1919, 1921, 1926, or 1927) who lodged claims as the inventors.
A strong inventorship claim was presented by Caesar’s brother, Alexander, in the 1960s. Caesar died in 1956, while running a grocery store in Los Angeles where he produced and bottled Caesar salad dressing. According to Alexander’s son, who ran Cardini’s in Mexico City, the two brothers had developed the salad together in a Tijuana restaurant in their younger days, improvising on a recipe their mother used when they were boys in Italy. In this “Mother’s recipe” account, the salad was initially called “Aviator’s salad” in honor of their customers who were soldiers, sailors, and airmen.
One of the busboys at the old Tijuana place invoked a combination of the “Mother’s recipe” origin myth with “loaves & fishes” (times 2!) in his inventorship claim. His mother was an Italian living in Austria during WWI. Facing food shortages she found herself with eggs, romaine, Parmesan cheese, wine vinegar and olive oil from which she improvised a salad. Her son, Livio Santini, emigrated to Mexico where he got a job working in Caesar Cardini’s restaurant kitchen. Feeling hungry one day, he mixed himself his mother’s salad whereupon a customer came into the kitchen, coveted it, and from there the salad landed on Caesar’s menu and began its upward ascent.
When confused about origins it is always wise to cherchez l’agent de PR, in this case Chet L. Switell. He was the most active public defender of Caesar’s claim as salad creator. Chet also fabricated a legend about the invention of popsicles (orange soda in a paper cup with a spoon in it forgotten outdoors overnight during a sudden freeze). Chet sent out letters to newspaper editors and columnists and succeeded in getting movie stars such as Cary Grant and Irene Dunne to prepare Caesar salads on screen. He claimed that the salad was named and popularized by Wallace Simpson, who frequented the Tijuana restaurant before she became the Duchess of Windsor. However, in a 1952 interview Caesar Cardini said that the salad did not become well-known until 1937 when a Hollywood screenwriter named Manny Wolfe provided the recipe to various restaurants. Or, perhaps it became popular after New York food editors were introduced to it at a special Waldorf-Astoria promotion around 1947.
Next mystery: who added the anchovies?
© Jan Whitaker, 2009
8 responses to “Who invented … Caesar salad?”
Pingback: Where was cesar salad invented – The Where Look
Pingback: Which man invented the Caesar salad? – The Millennial Mirror
My grandfather married the widow of Mr. Murphy, her name was Jerry. Unfortunately, my dad and his sisters all have died in last year and are unable to get anymore info. I remember hearing the stories of long ago.
Lisa, it was a great place, lots of movie stars and good times. So nice that you answered, appreciate it.
Does anyone know anything about the “House of Murphy” mentioned in this post? Address was 410 S. San Vicente in Beverly Hills, apparently patronized by movie celebs in 1940s.
If you know what ‘Manager’ might have meant at big chop house/cocktail lounge back then, I’d appreciate any info at all– working on bio of obscure actor Cyril Ring, LA Times says he was manager there in late 1940s-early 50s. thanks much–
The House of Murphy was a nightclub as well as a restaurant, and specialized in corned beef and cabbage. It was owned by Bob Murphy, an actor who had been a “singing emcee” in vaudeville and also had some work in the movies. He also owned Murphy’s Cellar in NYC. He died in 1948, but the restaurant continued in business (I don’t know when it closed).
A restaurant manager is really a stand-in for the owner/s and can have a wide range of duties such as hiring and training workers, buying, and bookkeeping. It is up to the owner/s to set the scope of the job but it is a responsible one which requires considerable experience in management and restaurants. It can involve long hours on site and it is hard to imagine combining it with an acting career.
Great site! Is it OK to use acknowledged extracts for low circulation newsletters?
With thanks, Peter Hill
Certainly. Acknowledgment is the key!