Before I get into this specific recipe, I'd like to mention that creamy dressings bought at room temperature usually suck. The maker adds extra vinegar to help preserve the dressing and then they add extra sugar to try to offset the vinegar. This is why the typical store-bought blue cheese dressing always tastes like shit, but the restaurant version tastes good. You best bet is to make your own or buy the store-refrigerated dressing for a little more money.
So here is the Caesar recipe that I like, but with modifications. As written, I find this dressing a little too salty, garlicy, and a little tart. Next time I'll only use 1 clove of garlic, skip the dijon, and skip the parm. Also, pepper should be applied by the person eating the salad in my mind. Anchovy paste (or diced anchovies) are critical in my mind. Some people cringe at the sound of anchovy, but in Caesar dressing, it's a must. And lemon should be on the side, not in the dressing.
So here is the Caesar recipe that I like, but with modifications. As written, I find this dressing a little too salty, garlicy, and a little tart. Next time I'll only use 1 clove of garlic, skip the dijon, and skip the parm. Also, pepper should be applied by the person eating the salad in my mind. Anchovy paste (or diced anchovies) are critical in my mind. Some people cringe at the sound of anchovy, but in Caesar dressing, it's a must. And lemon should be on the side, not in the dressing.