July 4 commemorates the birth of our nation … and the Caesar salad.

Italian immigrant Caesar Cardini owned Caesar’s restaurant in Tijuana, Mexico. Independence Day weekend in 1924 was a busy one: His restaurant was overwhelmed, and the kitchen ran low on everything.

Using ingredients that were on hand – romaine lettuce, croutons, olive oil, raw egg, Worcestershire sauce and Parmesan cheese – Cardini created a new salad and dressing.

Caesar’s salad was a huge hit. Now a global favorite, the classic recipe also incorporates anchovies, garlic, Dijon mustard and black pepper.

The kale Caesar, aka modern Caesar, is a more recent development. Kale adds flavor and increased health benefits compared to romaine, but these versions at Fashion Island use both.

RH Ocean Grill, atop dazzling four-story RH, offers a kale Caesar with Tuscan kale and a classic Caesar with romaine. Luxe add-ons include king salmon, buttered lobster or filet mignon.

Baby kale, shaved brussels sprouts and rosemary garlic croutons are among the modern Caesar’s modifications at Great Maple. Optional enhancements: falafel, avocado, shrimp or flat-iron steak.

Sweetgreen’s kale Caesar comes two ways, with roasted chicken or caramelized garlic steak. Both feature shredded kale, chopped romaine, tomatoes, Parmesan crisps and a lime squeeze.

To its kale and romaine, the modern Caesar at Mendocino Farms adds baby spinach, avocado, grape tomato, red onion and Parmesan plus toasted wheat berries and quinoa.

Just across the street from the center, 520 Marketplace and Pacific Breeze Cafe touch on the dish’s Mexican origins: The kale poblano Caesar with chicken, quinoa and pepitas tops lunch menus at both.