This bottle of Ken’s Tableside Caesar Dressing is almost gone. Luckily I have more!
Daniel Berman is a friend and erstwhile food blogger who has strong opinions which have earned him the sobriquet “Profusser” (as in “fussy”). When we helpfully posted hints for improving bottled salad dressing, he commented that the best thing to do was to throw the bottle in the garbage.
I expect the Profusser will eat his words, along with his greens, when he has his first mouthful of Ken’s Tableside Caesar Dressing.
Where has this stuff been all my life? Amazon reviewers sing its praises, including one who claims it’s the dressing served at the Crown Plaza near the Phoenix airport. (Pro tip for restauranteurs: if you’re using a bottled dressing, don’t broadcast that fact to customers.) And “tableside” really does carry some magic, since many of us have had the experience of having a Caesar mixed in front of us a la the original location in Tijuana.
What makes it so good? It’s tart, salty and cheesy, characteristics which are typically missing in bottled dressing. Maybe it doesn’t taste exactly like the Caesar of my dreams (no eggs) but it does include anchovies, dried mustard and even a jolt of Tabasco. The only drawback is that it’s only available in 9 oz bottles so you’re going to be buying a lot of them—which I did when I found them on sale at my local supermarket.
If you’d like to experience Ken’s Tableside Caesar Dressing and there is none available locally, you can order a test bottle from Amazon (affiliate link!). Sure there’s a premium for Prime shipping, but you’ll still pay less than if you ordered a Caesar in your favorite red sauce place. Check it out!
I see there is a creamy version that Ken’s sells under the Chef’s Reserve line…perhaps that one has the egg element that you are missing?
The creamy Caesar with roasted garlic? Didn’t do it for me. Tried several of these mini bottles and the table side was the only winner.