Caesar Salad

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.

This tangy Caesar salad from F&W's Justin Chapple is topped with light, airy and supercrunchy pan-fried chickpeas.

April Bloomfield uses Little Gem lettuce in place of romaine in this sensational salad, adapted from her book, A Girl and Her Pig.

This reimagined Caesar salad substitutes kale for romaine, rye bread for the croutons and tofu for raw egg in the garlicky dressing.

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.

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.

Bronson Van Wyck chops the lettuce for this salad very finely to become a topping for crunchy, garlicky toasts.

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.

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.

This classic Caesar salad is loaded with plenty of garlic, anchovies and Parmigiano cheese. It's also fast and easy to make.

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.

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.

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.