The credit goes to an Italian immigrant and chef named Caesar Cardini at his restaurant Caesar's. We even know the exact date--July 4, 1924. The salad was created during a busy Fourth of July weekend when the kitchen was running low on ingredients and the chef had to improvise. It was prepared table-side by the chef himself and proved very popular, with American tourists carrying the recipe back home. The only ingredients in the original recipe are: Whole romaine lettuce leaves, olive oil, egg yolks, Parmesan cheese, Worcestershire sauce, lime or lemon juice, fresh garlic, black pepper, and croutons made from baguette slices.
