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This recipe is an adaptation of Rosie Beaucoup’s hybridization of recipes by Julia Child and Jacques Pépin. It’s a vinaigrette version of one of 2.0′s favourite salads. It won’t kill you. It’s not overdone, and it’s not dripping in creamy dressing. If you’re looking for a classic, clog-your-arteries caesar, this isn’t it. If you’re looking for a fresh take on an old classic, read on my friends.

You start with some romaine lettuce. Julia Child only uses the centre leaves. I use ‘em all. Well, not the crappy bruised leaves, but all of the others. Wash them well. You don’t want any dirt in there, and you certainly don’t want anything that the other disgusting people at your supermarket may have left on there.

Julia uses croutons. Jacques does not. You could make some garlic seasoned croutons by mincing garlic and combining it with 1 tablespoon of olive oil in a hot skillet, and then tossing the croutons until lightly toasted. Or you could just buy some at the grocery store if you’ve been teaching all day and don’t feel like making bloody croutons when you could just pick them up at the market instead. Anyhoo, croutons or not, the lemony vinaigrette is what really makes this dressing.

Jacques, Julia and Rosie use an egg in their dressing. I do not. I got all freaked out in the summer when I read a paper on the hazards of cooking with and eating raw egg. I haven’t quite recovered. I did top my salad with some blue cheese. Julia doesn’t. Jacques does. So does Rosie. I found some nice stuff with pear at the grocery store this week and thought I’d give it a try. 2.0 isn’t really into blue cheese, so I put a little extra parmesan on his.

If you’re going to top your salad with some blue cheese, just crumble a bit on top. Not too much. Just enough.

Happy Thanksgiving to my American friends!

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movita’s caesar salad – an adaptation of Rosie Beaucoup’s hybridization of Julia Child/Jacques Pépin’s recipes - download caesar salad recipe

• 2 heads romaine lettuce
• 1 cup toasted garlic croutons
• 1 large clove of garlic, minced
• 1/4 cup olive oil
• salt and black pepper to taste
• juice of one whole lemon
• several drops of Worcestershire sauce
• 2 tablespoons Parmesan cheese
• blue cheese (optional)

Wash and pat dry the romaine leaves. In a mason jar with lid combine the olive oil, lemon juice, Worcestershire sauce, salt, pepper, minced garlic. Shake well to combine. (You could also combine in a small bowl with a whisk.) Toss the dressing with the romaine leaves just before serving. Top with Parmesan, croutons and blue cheese (if using). Mix together before plating.

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