In place of croutons, chefs and brothers Bryan and Michael Voltaggio serve this Caesar salad with crunchy hush puppy-like fritters. Each bite reveals pops of briny anchovy, a Caesar salad's match made in heaven.
In this creative remix of a classic Caesar, Melissa Rubel Jacobson pan-fries tofu cubes until they become crisp and crouton-like. Plus, she blends soft tofu with olive oil, lemon juice and an anchovy to make a terrific Caesar-style dressing without the standard raw egg yolks.
Salads usually require forks, but Grace Parisi transforms a classic Caesar into a clever finger food. She tosses chopped endives with a lemony dressing, then spoons the mixture inside elegant endive spears, topping it with cheese and crunchy mini croutons.
Chef Shawn McClain pounds the salty and piquant anchovy-and-Parmesan dressing for this salad by hand in a mortar with a pestle, then tossed with lettuce and home-roasted pimiento peppers. At home, a blender does the work of the mortar and pestle. Store-bought roasted peppers, instead of home-roasted ones, are combined with the crunchy greens.
In this fun incarnation of Caesar salad, grilling romaine with a light brushing of oil boosts its flavor while adding few calories. For the dressing, Kerry Simon ingeniously swaps in low-fat mayonnaise for egg yolks.