One of my favorite salads, which I keep finding on more and more Jerusalem restaurant menus, is Caesar salad. It was invented in the early 1920s by Caesar Cardini, an Italian chef who owned a restaurant in Tijuana, Mexico. He moved to Tijuana from California to avoid Prohibition, and it was there, on July 4, 1924, where Caesar is believed to have invented the eponymous salad.

Here are some versions that will be fun to serve to family or guests with your dairy meals.

Shredded Caesar Salad

4 servings

This is my adaptation of a Food & Wine recipe by Bronson Van Wyck, event designer and one of the world’s leading authorities on hospitality.

• 1 minced garlic clove
• 2 tablespoons lemon juice
• 1 ½ teaspoons anchovy paste
• ½ teaspoon Dijon mustard
• ½ teaspoon Worcestershire sauce
• ¼ cup grated Parmigian cheese
• ⅜ cup oil
• Salt and pepper to taste
• Romaine lettuce hearts, finely chopped

1. In a bowl, whisk garlic with lemon juice, anchovy paste, mustard and Worcestershire sauce.
2. Gradually whisk in oil. Season with salt and pepper. Set dressing aside.
3. In another larger bowl, toss lettuce with Parmigian cheese and dressing. Season with salt and pepper.

Caesar on the Light Side

4 servings

This recipe in Food & Wine collection is by Jamie Oliver, a 48-year-old British restaurateur

(yes and the spelling is correct), cookbook author and TV personality.

• ⅓ cup low-fat or nonfat Greek-style yogurt
• 2 mashed anchovy fillets
• 1 minced garlic clove
• 2 tablespoons fresh lemon juice
• 2 teaspoons Worcestershire sauce
• 2 tablespoons extra-virgin olive oil
• ¼ cup freshly grated Parmigian cheese
• Salt and pepper to taste
• 1 large head Romaine lettuce, torn into bite-size pieces

1. In a small bowl, whisk yogurt with anchovies, garlic, lemon juice and Worcestershire sauce. Whisk in the oil and half the cheese. Season with salt and pepper.
2. Toss Romaine in a large bowl with half the dressing and the remaining cheese.

Oliver turns this into a main course by adding broiled, flaked salmon.

Julia Child’s “Authentic” Caesar Salad

6 servings

I clipped this out of a newspaper many years ago, and it takes a lot of preparation.

• 36-48 Romaine leaves, washed, rolled in a towel and refrigerated
• 2 mashed garlic cloves
• Salt to taste
• ¾ cup olive oil
• 2 cups plain, unseasoned toasted croutons
• Juice of 1 lemon
• 2 eggs, boiled 1 minute
• ¼ cup Parmesan cheese
• 6 tablespoons oil
• Salt and pepper to taste
• 6 drops Worcestershire sauce
• Chilled dinner plates.

1. Mash garlic, add salt and 3 tablespoons of olive oil. Strain, put in saucepan and heat to warm. Heat croutons for 1 minute and toss in a bowl.
2. Before serving, squeeze lemon into a pitcher, boil eggs for 1 minute and grate cheese into another bowl. Arrange on a tray with the rest of the olive oil, croutons, a pepper grinder, salt and Worcestershire sauce.
3. Place Romaine in a large salad bowl. Pour on 4 tablespoons of oil and toss. Sprinkle salt and pepper and 2 tablespoons of oil and toss.
4. Pour on lemon juice, 6 drops of Worcestershire sauce, and break in eggs. Toss. Sprinkle on cheese and toss. Add croutons and toss again.
5. Arrange 6-8 Romaine leaves on each dinner plate.

Sybil Kaplan is a Jerusalem-based journalist, author and compiler/editor of nine kosher cookbooks. She is a food writer for North American Jewish publications, and she leads walks of the Jewish food market, Machaneh Yehudah, in English.