Creamy blue cheese dressing, bacon crisped up in brown sugar, and crisp iceberg come together beautifully in this steakhouse-inspired salad.

Taking a cue from chef Nina Compton at Bywater American Bistro, we’re adding a Crystal hot sauce–spiked dressing to this mash-up of a wedge salad and a po’boy sandwich. Toasting the breadcrumbs in Old Bay–infused oil doubles down on the rich shrimp-boil flavor.

Chickpeas, cannellini beans, and haricot vert get the Caesar salad treatment in this quick bean 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 quick and summery take on the classic salad features sweet broiled shrimp, crunchy romaine lettuce, homemade croutons, and a tangy Caesar dressing.

We love the crispy Parmesan shards scattered throughout these satisfying wraps filled with crunchy romaine lettuce, grilled chicken, and a punchy Caesar dressing.

In this creative salmon Caesar salad, Caesar dressing gets spread on the salmon before grilling, creating a rich crust that keeps the fish succulent while picking up delicious smoky flavor from the grill. For a perfect wine pairing, Master Sommelier Andy Myers says to reach for a bottle of Roero. "Roero manages a great balancing act next to the mélange of flavors in a good salmon Caesar. The crunchy apple and pear flavors make the cheese sing; the fresh acidity cleanses the palate of the anchovy."

Caesar salad meets steak tartare in this delicious mashup of two classic recipes.

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