The original “Caesar salad” has nothing to do with Julius Caesar of ancient Rome. Caesar Cardini developed the salad at his Tijuana, Mexico establishment (supposedly on July 4, 1924), and further popularized it in Los Angeles, California. The world-famous Caesar salad features romaine lettuce, parmesan cheese, and croutons.
 
A Texas Caesar salad is a Caesar salad with added heat (hot pepper). It’s not known when or where the salad was invented, but articles have appeared in Dallas Life (below) and Bon Appetit (1999, on Epicurious.com below). Click the links for the full recipes.
 
 
Waterloo Ice House, Austin
Texas Caesar Salad
Grilled chicken, croutons and roasted red bell pepper on romaine with parmesan peppercorn dressing and fresh parmesan cheese. 
   
http://david.goldstein.net/recipes/tx_caesar.htm
Texas Caesar Salad
(Tony Knight - Chef/Owner, Aransas Pass Cafe)
8 Servings
This is my absolute favorite salad recipe.  I’ve made it many, many times for parties, and it always gets an enthusiastic reception.  The recipe appeared in years ago in Dallas Life Magazine.  Aransas Pass Cafe is long since defunct, but Blue Mesa Grill now makes a very similar salad that they toss at your table.

Dressing
3 cloves garlic, peeled
2 shallots, peeled
4 anchovies
2 jalapeno peppers, seeded
1 bunch cilantro, coarsely chopped
1/2 cup red wine vinegar
1/2 cup grated romano cheese
1 egg yolk
1/2 teaspoon cracked black pepper
1 teaspoon lemon juice
salt, to taste
1 cup extra virgin olive oil
(...)
For Salad
3 heads romaine lettuce
2 red bell peppers
3 ears fresh corn kernels, sliced from the cob
1 teaspoon olive oil
1/4 cup oil-packed sun-dried tomatoes, julienned
1/4 cup grated romano cheese
(...)
For Cayenne Croutons
1/2 loaf white bread, cut in 1/2” cubes
1/3 cup unsalted butter, melted
1 teaspoon chili powder
1/2 teaspoon cayenne pepper
1/3 teaspoon cumin powder
1/4 teaspoon salt

Epicurious.com
TEXAS CAESAR SALAD
White corn, cilantro and jalapeño chili give the classic Caesar a Texas accent.

2/3 cup chopped fresh cilantro
1/4 cup plain yogurt
1/4 cup red wine vinegar
1/4 cup freshly grated Parmesan cheese
1/4 cup chopped shallots
2 anchovy fillets
2 garlic cloves
1 jalapeño chili, seeded, chopped
1 tablespoon fresh lemon juice
3/4 cup olive oil
8 cups bite-size pieces romaine lettuce (from 2 heads)
3 cups purchased salad croutons
1 large red bell pepper, diced
2 ears sweet white corn, kernels removed
1 cup oil-packed sun-dried tomatoes, drained, patted dry, thinly sliced
Additional freshly grated Parmesan cheese
(...)
Bon Appétit
R.S.V.P.
July 1999
Magnolia Steak, Norfolk, VA