Chinese chicken salad often presume a bound salad with chopped vegetables and mayonnaise, typically without lettuce. For example, "The Settlement Cookbook" by Mrs. Simon Kander, published as early as 1910, includes a simple "Lettuce salad" with chopped onion and French or German dressing; but, no Chinese, Asian or Oriental salad of any kind. Similar bound chicken salads were found in "Joy of Cooking" as of the 1974 editions (first published as of 1931). It was by 1950s that main course type salads started to appear in books like "Better Homes & Gardens, New Cook Book"; whereas, that often included Caesar salad along with
Caesar salad contains (zowie!) lots of garlic, raw or slightly coddled eggs, croutons, romaine, anchovies, parmeasan ["sic"] cheese, olive oil, vinegar and plenty of black pepper. According to Rosa Cardini, the original Caesar salad (unlike his brother Alex's "Aviator's salad", which was later renamed to Caesar salad) did not contain pieces of anchovy; the slight anchovy flavor comes from the Worcestershire sauce. Cardini was opposed to using anchovies in his salad. In the 1970s, Cardini's daughter said that the original recipe included whole lettuce leaves, which were meant to be lifted by the stem and eaten with the fingers; coddled eggs; and