Chef turned TV star Scott Conant isn’t one to rest on his spaghetti sauce–stained laurels. At his latest restaurant Fusco, his first new opening in hometown NYC in a decade, the Chopped regular shows off his mastery of marrying diverse flavors into one memorable dish. One of the early standouts from the menu is a Caesar salad that rotates seasonal veggies into a high-minded variation on the classic that features burrata, American caviar and subtle hints of truffle in the dressing. When our video team of cameraman Kris Lindenmuth and producer Katie Guhl visited recently, Conant was using all sorts of peas to anchor the salad. Watch how he makes his pea Caesar Salad in the latest episode of the Food Republic series Plate Deconstruction.