(NEWSnet/AP) — Caesar salad has something to celebrate: It’s turning 100.

Italian immigrant Caesar Cardini is said to have invented the dish on July 4, 1924, at his restaurant, Caesar’s Place, in Tijuana, Mexico. 

In the middle of the dining room, Cardini tossed whole Romaine leaves with ingredients he had on hand, including garlic-flavored oil, Worcestershire sauce, lemons, eggs and Parmesan cheese. A star was born.

Tijuana plans to commemorate the anniversary this month with a three-day food and wine festival, and the unveiling of a statue of Cardini.

Caesar’s – an elegant restaurant Cardini opened in Tijuana a few years after the salad was born – says it still makes as many as 300 Caesar salads each day.

Around 35% of U.S. restaurants have Caesar salad on their menus, according to Technomic, a restaurant consulting firm. And nearly 43 million bottles of Caesar salad dressing – or $150 million worth -- have been sold in the U.S. over the past year, according to Nielsen IQ.

Caesar’s many variations have also given it staying power, experts say. Chefs may add chicken, bacon or salmon, mix in kale or Brussels sprouts and make the dressing out of miso paste or tofu.

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