In the beginning, a Caesar salad was made with whole leaves of romaine lettuce, tossed at the table, and eaten with the fingers.
It was intended as an entrée.
Today, served at restaurants of every type, it is a salad of convenience and often includes chicken or beef.
When the salad was first introduced, though, the non-vegetable ingredients were strictly seafood such as anchovies and shrimp.
The salad was created in 1924 by Caesar Cardini (1896-1956) at his Italian restaurant in Tijuana, Mexico.