True Caesar Salad

Note from Cheri: The recipe and text below are reprinted with permission from Retro Fiesta: A Gringo's Guide to Mexican Party Planning by Geraldine Duncann (2005 Collector's Press). If you've ever wanted to throw a great Mexican style party, but didn't know how, help is here. With this book as your guide, you'll be sure to throw one Fabulous Fiesta, even if you live in NEW YORK CITY! Of course, there are lots of easy to make, party friendly recipes, but this book is much more than recipes. It's a comprehensive party planning guide that covers all aspects of the celebration from food and drink to decorations, to party planning and make ahead tips, and Mexican party customs. You'll even learn how to make your own piñatas. All this invaluable information is presented in Collector's press trademark entertaining style, complete with full color vintage graphics. Click here for the full review of this book, discount ordering links through Amazon.com, and more terrific sample Retro Fiesta recipes.

Yes, a true Caesar Salad is Mexican. It was invented at Caesar's Restaurant (in the Caesar Hotel) in Tijuana in 1929, and it's not coated with thick dressing from a bottle. A proper Caesar Salad, is assembled at the table and is dressed in the bowl. For your fiesta, however, you may wish to assemble it in the kitchen.

4 anchovy fillets, chopped small, divided 1 teaspoon Worcestershire sauce 1 tablespoon red wine vinegar 2 tablespoons olive oil 1/2 teaspoon sugar 1 clove garlic, minced 1/4 teaspoon cayenne pepper 2 to 3 large heads romaine lettuce about 2 cups garlic croutons 2 tablespoons capers 2 eggs 1/2 cup Parmesan cheese 1/2 teaspoon paprika salt and black pepper to taste sweet purple onion, thinly sliced (optional)

Serves 6 to 8 Put two anchovies, Worcestershire sauce, vinegar, oil, sugar, garlic and cayenne into a large salad bowl. Use a pestle or the back of bottom of a spoon to mash into a paste. Tear crisp lettuce leaves into bite-sized pieces. Add to bowl; toss gently to coat evenly, with paste. Add croutons, remaining two anchovies, and capers; toss gently. Put eggs into boiling water for 1 minute; plunge immediately into ice water to stop cooking process. Crack eggs into salad and toss lightly. Add cheese, paprika, salt and pepper; toss. Add a few onion rings, if desired.