The delight of this salad lies in the method as much as the ingredients. It was created by Caesar Cardini during the Prohibition years when he had a restaurant in Tijuana, Mexico, but there are many variations. Most versions include anchovies and a blue cheese, like Roquefort, but the original omitted these and made the salad as shown below. Traditionally this salad was eaten with the hands, using the lettuce leaves to scoop up the sauce and croûtons. The eggs create a very light mayonnaise dressing.