CAESAR'S SALAD

The unwelcome appearance of Prohibition did little to curtail the drinking habits of the masses. The Noble Experiment, as it was called, actually encouraged Americans to drink more, which is why in part it was repealed in 1933. In fact, the majority of the drinks today were concocted during Prohibition.

Speakeasies sprang up everywhere, and patrons slunk into these underground establishments by the millions to drink and to listen to the new music called jazz where proprietors began offering finger foods.

Delights such as Shrimp Patties, Oyster Cocktails and Mushrooms stuffed With Pimientos filled makeshift bars. Customers brought the idea into their homes, and the cocktail party was born.

Something was missing from most tables, though. Salads were considered effeminate and French. They were looked upon with suspicion by conservative, middle-class Americans."

On July 4, 1924, in Tijuana, Mexico, Caesar's Place was packed with Hollywood folk to evade the restriction of Prohibition. By the end of the busy night, the kitchen was nearly empty except for a few ingredients—romaine lettuce, Romano cheese, bread, olive oil and some eggs. With these, proprietor Caesar Cardini whipped up the famous Caesar Salad. 

Regarding the pomp of the salad's tableside tossing, food columnist and cookbook author Arthur Schwartz wrote in a 1995 article for the New York Daily News that Cardini believed "give the show people a little show and they'll never realize it's only a salad." He was right.