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Chef Shannon Galusha of 727 Pine
Classic Caesar Salad

Chef Brian Jupiter of Narcisse Restaurant
Caesar Salad with Herbed Polenta Croutons

Chef Johan Svensson of Riingo
Caesar Salad with Yuzu and Asian Greens

Chef Michael Kaphan of Strata Restaurant
Pancetta-Wrapped Caesar Salad with Parmesan
and White Anchovy Crostini

Chef Katsuya Fukushima of Café Atlantico
Organized Caesar Salad

Chef Noriyuki Sugie of Asiate
Caesar Salad Soup with Bacon Foam

The Caesar salada staple of restaurant menus everywhere – is evolving. It is no longer a boring pile of lettuce, dressing, and croutons, but rather a platform for chefs to showcase their creativity and take this customer favorite to the next level.

The flavor profile of a Caesar salad generally stays the same – garlic, pepper, Parmesan, anchovy – but the presentation can vary drastically from one restaurant to the next. Whether you throw in an Asian twist, puree it into soup, or roll it up like sushi, it is still a Caesar salad. Take a look at these chefs’ interpretations of this classic American dish.

Related Links:
  • Wine with Salad
  • Norman Van Aken's Word on Food: Caesar Salad
  • Rumbles & Murmurs: February 2003 - Houston
  • Nora Pouillon's Recipe for Eggless Tofu Caesar Dressing
  • Michael Lomonaco's Caesar Salad Recipe
  • Discussion Forum: Entrée Salads

    Published: October 2004


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