For longtime Illahe resident Marilyn Eschelman, food is just one more way to bring people together. After more than 40 years in the neighborhood, she and her husband Larry have come to treasure the simple rhythm of community life—especially the moments spent connecting with friends after a round of golf, sharing drinks, appetizers, and good conversation.

That same spirit of ease and enjoyment is exactly what inspired Marilyn to share her “Faux Caesar Salad,” a thoughtful twist on the iconic original.

The traditional Caesar salad dates back to 1924, when restaurateur Caesar Cardini created the now-famous dish in Tijuana, Mexico. Widely regarded as one of the most celebrated recipes to originate from the Americas, the original version featured whole romaine leaves, garlic, olive oil, lime juice, coddled egg, Worcestershire sauce, Parmesan cheese, and croutons. Interestingly, anchovies were not part of the original recipe. Cardini believed the Worcestershire sauce provided enough depth on its own.

Marilyn’s version honors that bold, savory flavor while simplifying the process and ingredients. Her “faux” approach skips both raw egg and anchovies—two components that many people prefer to avoid—while introducing a subtle touch of dry mustard for added depth. The result is a clean, approachable dressing that still delivers that unmistakable Caesar-style richness.

Make It a Meal
For a heartier option, add cooked chicken—cubed or torn—directly into the salad. Pair it with warm garlic bread and a crisp white wine, such as a Sauvignon Blanc, to round out the experience.