Cesare Cardini (in some circles, Caesar or César) developed the original recipe for Caesar dressing in 1924 at his restaurant ...

"Most 'restaurant-quality' dressings taste better because they are emulsified," Kirschner told us. "When you look at [them] you cannot see a separation of the oil, vinegar, and other ingredients." ...

Whisk together vinegar, agave syrup, mustard, and salt. Whisk in oil to form an emulsified dressing. Pour over beet-apple-cabbage mixture and toss to coat. Transfer to serving bowl and sprinkle ...

Shake well to emulsify the dressing and serve. If the dressing separates, just give it another shake. Add a crushed clove of garlic or 1 tbsp fresh herbs for variety.