Buonissimo Cesare Dressing

Sauces are the crowning event of food preparation. This recipe for the king of dressings, known as Caesar, was invented by an Italian restauranteur in Mexico on an American holiday. Cesare Cardini founded Cesare’s Restaurante and Bar on Tijuana’s main drag in the early 1920s. On July 4, 1924, a crowd of Mexican workers and vacationing Americans simultaneously filled his establishment. Cesare was low on stuff and, well, his weakness became his strength.

From there, the stories are varied, with a handful of cooks (all Italian) taking credit for the dish. What is sure is how fast it became a worldwide success, helped by the movie industry not far to the north. Clark Gable and Jean Harlow travelled from Hollywood to Tijuana to be able to have wine with their dinner during the Prohibition era. They were told about the new sensation at Cesare’s. Once they sampled it, they returned often. Most likely, the Gables told friends who told other friends, because the restaurant became a Hollywood favorite. And guess what? It’s still there.

I love how easy this is to make. This dish originally used lime juice. As its fame has spread, lemon has been substituted for lime, probably because the lime is “limon” in Spanish. Try it with lime juice for a truly authentic touch.

Nota Bene: This version of Casare’s dressing substitutes fish sauce for anchovies. The sauce I buy at any ethnic foods aisle is derived from anchovies. Use the real anchovies for a thicker dressing.

Ingredients

3 medium egg yolk
2 tsp Dijon mustard
1 tsp garlic granules or two fresh cloves chopped
2 tblsp fish sauce or 6-10 anchovies
1/2 c lemon juice freshly squeezed (remove seeds) – originally lime juice
2 tsp course salt
1/2 tsp black pepper
1 1/2 cups mild olive oil
1/2 c pecorino romano or parmesan cheese, grated

Assembly

Place egg yolks, mustard, garlic, fish sauce, lemon juice, slat and pepper in a bowl. Using a handheld blender, mix until smooth. Slowly pour the oil into the mixture while the handheld is running, until thick. Add the grated cheese and pulse a few times without totally emulsifying the cheese, for texture.

Use for salads and as a topping for vegetables, seafood and meats

Buon Appetito