We will be taking the Pea Green Salad off of the lunch menu tomorrow afternoon and replacing it with a chicory and caesar salad. Please see the specs below:
Chicory and Caesar Salad:
Chicories are bitter greens. The salad will be made with Endive, frisee, romaine, radicchio and romaine hearts. The salad will be dressed with caesar dressing (Pasteurized egg yolks, grape seed oil, olive oil, lemon, salt, anchovies, black pepper, parmesean) , lemon, black pepper, parsley, chives and ciabatta croutons.
Caesar salad:
The salad's creation is generally attributed to restaurateur Caesar Cardini, an Italian immigrant who operated restaurants in Mexico and the United States. Cardini was living in San Diego but he was also working in Tijuana where he avoided the restrictions of Prohibition. His daughter Rosa (1928–2003) recounted that her father invented the dish when a Fourth of July 1924 rush depleted the kitchen's supplies. Cardini made do with what he had, adding the dramatic flair of the table-side tossing "by the chef." A number of Cardini's staff has since claimed to have invented the dish
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