Organized Caesar

Chef José Andrés, Mini Bar at Café Atlántico, Washington, D.C. To deliver the taste of Caesar salad in one bite, a strip of jicama is layered with romaine, anchovies and croutons. A dressing of olive oil, eggs, mustard and Worcestershire sauce is added and the package assembled. Rolls are placed upright and topped with a quail egg and cheese.

Southwest Chicken Caesar Salad

Paul Carr, Director of Culinary Programs, Aramark Corp., Philadelphia.Three ounces of boldly seasoned chicken breast highlight this variation offered as part of Club Fast Track’s Reigning Caesar promotion. Romaine is tossed with Caesar dressing spiked with ancho chiles and lime juice. The salad is finished with Parmesan and an Asiago-pepper crouton.

Caesar Salad With Lamb Chops

Executive Chef Sam Marvin, Le Dôme, West Hollywood, Calif. House-made dressing and grilled lamb chops set this Caesar apart. Before cooking, chops are rubbed with garlic, olive oil and herbs, accentuating the salad’s classic flavor profile. Croutons and lacy Parmigiano-Reggiano cheese, baked until crisp, garnish the popular lunch option.

Wild Salmon Caesar Salad

Rich Marasco, Director of Concept, Product and Menu Development, Flying J Restaurants, multiple locations. Romaine is tossed with Caesar dressing, topped with a half-pound grilled salmon fillet and garnished with shredded Parmesan, dressing and garlic toast. During a recent promotion the salad helped the chain triple its salmon sales.