The absolute best Caesar salad I ever had was in an Italian restaurant at a resort in Acapulco, Mexico. (Huh?!) My brother is my witness. And just because we were starving and eating a 10:00 PM dinner, does not mean we were slippin’ in judgement. Anyone would have been wowed by the table-side, ingredient-by-ingredient preparation that forever raised the bar on a classic.

Since this mind-blowing experience, I seriously have been much more scrutinizing of dressing. The bottled, preserved-up stuff just doesn’t cut it. I found this go-to, loveable Best Caesar Dressing recipe from Meghan Splawn on Kitchn.

RATING = THE TRIFECTA… Authentic, simple and delicious.

Notes:

1. The keys to Caesar dressing are anchovies, egg yolks and not 1 but 2 oils.
2. I have used a pre-made anchovy paste instead of starting with anchovy fillets.
3. Makes 1 cup. Can be stored in airtight container in refrigerator for up to 1 day.

Ingredients:

• 1 (2-ounce) can oil-packed anchovy fillets, drained
• 2 cloves garlic, coarsely chopped
• 3 large egg yolks
• 1 teaspoon Dijon mustard
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• 1/2 cup vegetable oil
• 2 tablespoons finely grated Parmesan cheese
• Freshly ground black pepper

Steps:

1. Mince anchovies and garlic together, making a paste. Set aside.
2. In medium bowl, whisk egg yolks together until smooth.
3. Whisk in mustard until just combined.
4. Whisk in anchovy-garlic paste.
5. While whisking, stream in lemon juice.
6. While whisking, stream in olive oil to create a thick emulsion. Once all olive oil is added, whisk for another minute to thicken.
7. Continue whisking and slowly stream in vegetable oil. Again, once all vegetable oil is added, whisk for another minute to thicken.
8. Whisk in Parmesan cheese.
9. Taste and season with black pepper as needed.
10. Serve immediately.