Julia Child tells this story about the origin of the Caesar salad during the mid twenties while prohibition was in full swing. "People came in droves.. .from Los Angeles" to eat in the restaurants of Tiajuana. "They drank forbidden beer and cocktails as they toured the bars of the town; they strolled in the flowered patios of Agua Caliente. . . and gambled wickedly at the casino." You can read this wonderful story in its entirety in From Julia Child's Kitchen, published by Alfred A. Knopf, Inc., 1970, pps. 431 432. Salads were considered out of the ordinary in those times, particularly out of season. Refrigerated train cars were just coming into being and still thought of as risky business. On our Central Coast, fresh romaine is available year round and the salad's remaining ingredients are also readily available. The inclusion of anchovies has often been a hotly contested issue and seems to have stemmed from the fact that Worcestershire sauce contains a scant amount of them. In any case, we shall give the classic recipe and include some of the various inventions that have inspired our experience of this salad through the years.