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.
Kale Caesar with Fried Chickpeas
This tangy Caesar salad from F&W's Justin Chapple is topped with light, airy and supercrunchy pan-fried chickpeas.
Creamy Caesar Salad with Torn Croutons
April Bloomfield uses Little Gem lettuce in place of romaine in this sensational salad, adapted from her book, A Girl and Her Pig.
Kale Caesar with Rye Croutons and Farro
This reimagined Caesar salad substitutes kale for romaine, rye bread for the croutons and tofu for raw egg in the garlicky dressing.
Caesar Salad with Crispy Tofu Croutons
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.
Garlicky Caesar Salad
Frank Falcinelli created his take on this classic nearly 20 years ago: romaine with a pungent dressing made from anchovy, Worcestershire, Tabasco and, irreverently, jarred mayonnaise.
Shredded Caesar Salad on Toasts
Bronson Van Wyck chops the lettuce for this salad very finely to become a topping for crunchy, garlicky toasts.
Caesar on the Light Side
Jamie Oliver makes his Caesar salad dressing with thick Greek-style yogurt, which he often uses as a healthy alternative to heavy cream and sour cream.
Caesar Salad Spears
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.
Crab Salad with Caesar Vinaigrette
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.
Classic Caesar Salad
This classic Caesar salad is loaded with plenty of garlic, anchovies and Parmigiano cheese. It's also fast and easy to make.
Caesar Salad with Meatballs
David Burke mixes mixes his silky dressing in a blender, leaving out the traditional egg yolks. It's incredibly good with the juicy meatballs he serves in place of the usual croutons.
This creamy dressing is perfect for anyone who is skittish about the raw eggs in a classic Caesar salad; Melissa Rubel Jacobson enriches her piquant version of the dressing with mayonnaise instead.
Seared Romaine Spears with Caesar Dressing
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.
Escarole Caesar Salad
Sam Mogannam loves to use the pale-green and yellow escarole leaves for salads. He saves the dark outer leaves and sautés them with garlic or tosses them into a pot of chicken soup.