A simple recipe for Caesar salad on its 100th birthday

abcnews.go.com:

It's 100 years since the Caesar salad is said to have been invented on the Fourth of July at a restaurant in Tijuana, Mexico

It's 100 years since the Caesar salad was invented, it's said, on the Fourth of July at a restaurant in Tijuana, Mexico. And it's had staying power.

The original is credited to Italian immigrant Caesar Cardini, who tossed it in the dining room of his restaurant, Caesar's Place, in 1924. Since then, the salad's been flexible enough to accommodate a wide variety of toppings and ingredients.

My recipe takes its lead from an ingenious Caesar dressing created by Brooklyn restaurateur Frank Falcinelli. It relies on mayonnaise, which has cooked eggs built right in, so if you have concerns about using raw egg yolks in your dressing, your worries are relieved.

Even if you think you don't like anchovies, you should still try a small amount, which gives the Caesar dressing its inimitable flavor. The only reason to leave them out is if you are vegetarian (and note to vegetarians: Worcestershire sauce also contains anchovies, so sub in some soy sauce instead).

Top this Caesar salad with some sliced chicken, a piece of grilled salmon or tuna steak, or some poached or grilled shrimp for a restaurant-y entrée. You could also roll it in a wrap.

CAESAR SALAD

2 cups day-old cubes of firm white bread (about 3/4-inch thick)

¼ cup extra-virgin olive oil

1 garlic clove (pressed through a garlic press or very finely minced )

½ teaspoon kosher salt

¼ cup mayonnaise

2 tablespoons extra-virgin olive oil

1 to 2 tablespoons fresh lemon juice (depending on how lemony you like it)

½ teaspoon Worcestershire sauce

1 anchovy rinsed and very finely minced or 1/2 teaspoon anchovy paste (plus optional additional whole anchovies for