Any-Season Caesar Salad
A robust, creamy dressing and a few minutes on the grill help to tame chicories or sturdy—even bolted—lettuces in this bright salad. Swapping mayonnaise for raw egg means this dressing stays fresh in the fridge all week.
Baja-Style Caesar Salad
Both egg yolks and Dijon mustard help this creamy dressing emulsify easily so it coats each leaf of crunchy romaine. Cotija añejo is an aged cheese with a pecorino-like texture that grates into fluffy crumbles.
This Shockingly Vegan Caesar Salad Actually Tastes Amazing
Say it with me: No anchovies, no Parmesan, no eggs, but all the flavor.
Smoky Caesar Salad
Anchovies are arguably the best part of a Caesar salad. But since not everyone is a fan, we came up with the perfect substitution—canned smoked trout. Pleasantly salty and less fishy, it gives this make-ahead dressing tons of flavor. Splurge for good-quality sourdough from your local bakery for the croutons; it makes a big difference. Toss the salad together with the dressing just before serving to keep the lettuce nice and crunchy.
Caesar Salad with Anchovy Fritters
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. Slideshow: More Caesar Salad Recipes
Kale–and–Brussels Sprout Caesar Salad
In this plant-based Caesar salad, Whitney Tingle and Danielle DuBoise replace the Parmesan cheese with a nutty crumble of almonds, hemp seeds and nutritional yeast. The anchovies in the creamy dressing are also swapped out for dried dulse, a savory, briny seaweed. Slideshow: More Caesar Salad Recipes
