Caesar was “the most talked-of salad of a decade,” according to cookbook author Helen Evans Brown in 1952. The same could be argued of many, if not most, if not all, of the decades since then. So far as salad dressings go, Caesar has an unusually tight grip on American cooks. And our staff at Bon Appétit is no different. Our editors’ obsession with Caesar is practically out of control—just ask these 19 recipes.
Not all of them include romaine or croutons, but they embrace the creamy, tangy, umami flavors that make this dressing so rightfully famous. Take this Tomato Caesar that ditches lettuce for thickly sliced heirlooms. Or this Kale Caesar that opts for flaky breadcrumbs in lieu of chunky croutons. Or this Vegan Caesar that takes advantage of silken tofu, nutritional yeast, and briny capers. And yeah: We also have Classic Caesar Salad with anchovies, Parmesan, garlic, and mustard. The choice is yours.