This is the definitive Caesar salad: creamy, easy, packed with garlic and fresh lemon, imported Parmesan cheese and some hot sauce for extra zest. This is a repertoire recipe of mine and I first made it for a restaurant I worked in. The regular chef stomped out in a pique one day, just before the lunch trade started to arrive. Panic! They called on the pastry chef (me) to create a quick Caesar dressing to soothe the lunch time crowd. I decided to make something flavorful but also a dressing that while not greasy, stayed together and coated the greens and topped it with sourdough croutons. A legend was born.