Historians like Niall Ferguson, Doris Kearns Goodwin and David McCullough all agree the most notable things about New London in the last 100 years are Eugene O'Neill, the Reducers, Rajai Davis's home run in Game 7 of the 2016 World Series and the Love Salad.

"But only one of those utilizes garlic in such divine fashion!" McCullough said (and, boy, was his breath powerful!).

The Love Salad was conceptualized by the late, sainted New London restauranteur Huey Devlin at his late, sainted namesake restaurant. The recipe traveled with his daughter, Susan Devlin, to the popular Muddy Waters. Now that she and her husband/business partner Barry Neistat have retired, the Love Salad is still thriving at Muddy Waters under the nurturing care of new owner Dave Preka.

Many have tried (and continue to try) to replicate the Love Salad at home.

Results vary — and maybe part of the magic comes from the casual approach to the salad. It's been made so many times that the chefs don't use or even know such things as "precise measurements." They "eyeball" it. But here's what the Muddy Waters kitchen suggests will set you on the road to a nicely sized Love Salad. As per the photograph, the assembly should be self-explanatory. If not, consult the new textbook "History of the Love Salad" by Doris Kearns Goodwin, Niall Ferguson and David McCullough.

Muddy Waters Love Salad

Half a head of iceberg lettuce, chopped

10 slices provolone cheese

10 slices Genoa salami

½ tomato, chopped

2 teaspoons garlic powder

2 teaspoons black pepper

2 tablespoons Parmesan cheese

2 tablespoons oil and vinegar dressing

Mix together and add garlic bread.