by Teresa Gubbins

Kirby's came in second, Fearing's came in third.

DALLAS — UPDATEX2: Entire freaking slide show on City of Ate, shot by one Patrick Michels.

UPDATE: Photo of said salad up on SideDish.

JW Foster, chef at the Pyramid at the Fairmont Hotel in Dallas, won first prize at the annual Caesar Salad competition held on Sunday at the Sheraton Dallas Hotel downtown.

His salad consisted of Romaine hearts dressed with anchovies, Dijon mustard, garlic, egg yolks, Texas extra virgin olive oil, Worcestershire and Tabasco sauces, vinegar, lemon juice and lemon zest, Texas "parmesan" and Romano cheeses with rosemary brioche croutons.

Second place went to Chef Daniel Nemec of Kirby's Steakhouse for a classic version made with lemon juice, mustard, egg yolks, red wine vinegar, garlic anchovies, and Parmesan cheese.

Third place went to chef Eric Dreyer at Fearing's, for his red chili Caesar salad with grilled radicchio, Romaine hearts, and San Pedro cojito cheese. The dressing was a smoky chili Caesar with mayo, garlic, shallots, bell pepper, anchovies, Dijon mustard, Worcestershire sauce, sherry vinegar, smoked paprika, srirache, olive oil, minced jalapenos, cilantro, and lime juice. He sprinkled on diced tomatoes, fresh heart of palm, and pomegranate seeds.

The expertly tossed Caesar made by Deep Ellum restaurant Local got oodles of raves, while the one made by Anthony Bombaci of Nana generated the most extreme love-it-or-hate-it reaction for its reconstruction of a Caesar into a Caesar salad gazpacho with Caesar "sorbet" and prawns.

Ex-Dallas chef John Tesar was on hand to crown the winner.

Donations from area restaurants included quatro leches cake from La Duni; cheese from Paula Lambert and bread from Empire Baking Co.; jackfruit sorbet, latte menta (mint caramel chocolate chip), and green tea crunchy chocolate swirl gelato from Paciugo; Pokey O's cookies and Blue Bell ice cream; appetizers by Art Institute, Hully & Mo, and Westin Galleria.

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