Looking for good bottled Ceasar Salad Dressing

[ceekskat]

...or cesar salad dressing. I've tried Cardini's, Trader Joe's & Costco. Of the three, I like Costco's the best (TJ's wasn't creamy enough & don't remember what I didn't like about Cardini's). I just bought Rao's...love, love their Arrabiata sauce. But the Rao's caesar tastes more salty than lemony/tangy which I prefer. Any rec's? My other favorite dressings are La Martinique blue cheese vinaigrette & Whole Foods 365 honey mustard. Thanks!

[Kathleen M]

We like Annie's Natural. All their flavors that we have tried are good, but our pantry stable salad dressing is Annie's Ceasar. I too make my own dressing often, but sometimes I just want to get salad on the table, and Annie's is really quite good.

[notmartha]

I think Ken's the best if you are looking for one that's readily available at nationwide supermarkets. I like a Caesar dressing with plenty of anchovy flavor, cheesy and lemony.

If you live in Calfornia, the Fresh & Easy's Caesar dressing (refridgerated section, not the one that's stable in room temperature) is even better than Ken's.

[tachis]

Second that. I read about the F&E dressing and decided to give it a try. Sure, nothing beats homemade, but it's great to keep in the office fridge for quick lunch! And less than $3 a bottle too!

[lstormont]

Wegman's has a Garlic Ceasar that's not bad.

[Veggo]

I middle the difference between bottled and home made by pouring a few ounces of bottled (usually Newman's) into a small bowl and adding a clove or two of pressed garlic, about a 2-3 inch squeeze of anchovy paste, and a bit of lime juice. I use the bagged romaine hearts and boxed croutons, and add a healthy sprinkle of coarse romano. That is my signature "death-by-garlic- Caesar salad" in my profile. Takes 5 minutes for the whole shebang. Garlic lovers grovel for seconds.

[lhb78]

Gerard's is the best I've had from a bottle. I'm not sure if you can get it everywhere as I had trouble finding it while living in Boston- but it is usually with the higher end dressings at regular grocery stores. It has a goldish label and the bottle is triangular.
The regular version is delicious but the Light version is still prety good.

[Westy]

I would have to agree with you. It is a challenge to find, but it really is quite good. Kind of cool bottle (I saved one to use when i make my own).

[maria lorraine]

Agree. I think it's spelled Girard's. Great. Though I make my own in under a minute in
the food processor.

[Oh Robin]

Girard's is really good. I love the champagne dressing too.

[mamaciita]

Girard's gets my vote--I usually buy the light version.

[crt]

Bernsteins!

"Bernstein's Salad Dressings are one of the most popular salad dressings produced in North America. They follow a tradition established in 1906 when Perry Bernstein went out each day before dawn to buy fresh high quality ingredients such as vine-ripened tomatoes and pure cider vinegar for his New York delicatessen. Perry's vegetable and salad dressings were so well liked that customers began asking him to put some in a bottle so that they could take it home.

Three generations of Bernsteins have perfected their dressings over the years. Bernstein's is now made in the Pacific Northwest using ingredients specially selected for freshness and flavor - pure vegetable oil, cider vinegar, pungent onion and garlic, and Bernstein's own secret blend of piquant spices and herbs. Bernstein's motto is "Where others skimp, we splurge."

I agree, and that's why!

http://www.sol-source.org/northwests/...

[Pampatz]

We like Marie's, Lighthouse and T. Marzetti's. All are refrigerated and found in the fruit and veggie section of the supermarket.

[Oh Robin]

Lighthouse is very good, super thick and cheesy. A good spoonful coats a whole bag of salad for me.

[ceekskat]

Thanks for all the recs. Will keep the suggestions in mind for next purchase since I have to finish the Rao's now. I do make my own basic vinaigrette...just have an aversion to recipes that call for things like anchovies (order them in Spanish restaurants though), cheese cloth, vanilla beans, beating egg whites until soft peaks form:-) I think I am slowly getting over the latter two. Based on a thread for '08 resolutions, I did try a new recipe this week. Discovered "charmoula" from my Williams Sonoma sauce book. My salmon was nothing great but what a difference with the sauce.

[ricepad]

In the ricepad pad, when I don't make it from scratch, we use T. Marzetti's.

[BlueHerons]

Agree with Marzettis. As close as you can get without making it yourself.

[Chinon00]

But God it is so easy to make at home and so incredibly good that way. All Chows should make their own salad dressings IMHO.

[Hunicsz]

Just agreeing. Sooo much better to make your own, particularly in the case of Caesar. And easy, too. I do understand the allure of bottled, but maybe just try your own to see if it's doable.

[Sarah]

How long will home-made last?

[Chinon00]

Since you are using raw eggs I wouldn't keep it too long. But I mean it is so easy it'll take you minutes (with some practice, granted) to make. I've come home from work for lunch and made a Caeser salad. That served on a chilled plate with a Portugese roll and a glass of rose or riesling, out on the terrace in summer is LIVING.
Now, I must admit that I don't make my own croutons for Caeser salad, despite the fact that some of my friends tell me how easy that is.

[HungryRubia]

I make all my own dressings as well and I never buy the bottles stuff. My version of Caesar doesn't have raw egg in it and it is still delicious and has a decent shelf life.

[Chinon00]

What do you substitute for the raw egg? Thanks!

[Melanie Wong]

A spoon of mayo from a jar.

[rockycat]

You can coddle the egg for 1 min. That brings the temperature up enought to kill the nasties but not to really "cook" the egg. Just don't go much longer or you will have a soft-boiled egg.

[Hunicsz]

Yes, this is what I do, and from what I've read it's the traditional way. Works great (much better than going the mayo route, IMO).

[HungryRubia]

I just looked at the recipe and I can't say that there is anything in there that would be a substitute for the raw egg.....it just seems to be omitted. I guess many would claim that it's not a true Caesar, which may be true, but it's pretty tasty. Please see the link below.
http://www.epicurious.com/recipes/foo...

[rednails]

It's not always feasible for some people to make their own salad dressings. I keep several bottles at home and in my office fridge for a few reasons: (1) I like a variety of flavors, (2) I do Weight-Watchers so go the low-fat route and (c) I don't eat enough salad at home to justify the inevitable waste.

I think you can be chow-ish and still buy prepared products if you choose well.
Some people make their own pasta, bread etc but I bet more people don't.

[Chinon00]

To be clear I always make just enough Caesar dressing for the meal at hand. I never make salad dressing to be stored. For me it defeats the purpose (i.e. freshness).
I've never purchased a store bought bottle of Caesar salad dressing but I can't imagine that it would be better than that prepared with fresh garlic, anchovies, egg yolk, lemon juice, chopped parsley and extra virgin olive oil.

[aurora50]

My sister and I enjoy making Alton Brown's "Hail Caesar" salad, complete with the dressing and homemade croutons. Absolutely delicious.

[rednails]

"Chacoun a son gout." "To each their own", loosely translated.

I forgot Reason #4--I don't always have the time, as quick as you think it is. Chop the garlic, parsley, etc etc. Shake, open bottle, pour, done...

Also, I use Egg-Beaters (quelle horror!) again for WW purposes.

When I have the time, mostly if I'm preparing a special salad that requires a specific dressing that I don't have, I'll make the dressing fresh. Otherwise, bottled.

[Chinon00]

For convenience I totally agree that nothing beats the bottle. Also, I should admit that I tend to make simple salad dressings (i.e. whatever acid that I have available [e.g. lemon juice or caper juice] combined with fat from one of the salad components [e.g. oil from canned octopus]. For more complex dressings with multi-multi ingredients (like something Asian) I totally get it.

Thanks

[pikawicca]

I don't worry about such things, but coddling an egg for one minute will definitely not kill salmonella or lysteria bacteria. You have to cook the egg all the way through to do that.

[ArikaDawn]

Ken's is good.

[dtud]

i like ken's too - but i'm not sure if i buy the regular or lowfat. it's not creamy - but it's chock full of flavor. really good! i don't really care for any other caesar dressings b/c they are somewhat bland.

[lexpatti]

I love Ken's as well. The lite one is excellent, never know it's lite.

[ceekskat]

Just got off the phone with my sister who also recommended Ken's. I thought she didn't like Ceasar dressing. She said she doesn't stock it normally but when she does, it's Ken's. I live in Northern California & have never heard of Ken's nor do I recall seeing it at Safeway or anywhere else. Am I just missing it or is it an East Coast/Midwest thing?

[rednails]

The Safeway in Foster City has Ken's, they started stocking it a few months ago.

[adrienne156]

Have you tried Brianna's? Lemony/tangy isn't how I would characterize it, but we can't keep enough of it in the house.

Also, if you're ever interested in making it at home, Ina Garten does a great one that defintely has a good dose of lemon.

[beany]

I'm not sure Renee's is available in the states but its a favourite at our house.

[Blush]

My favourite also. Yum.

[maplesugar]

I third Renee's Caesar dressing, and if it's not available my 2nd choice is (believe it or not)President's Choice.

[diablo]

I like Newman's Own, but it may not be creamy enough if that's what you're looking for. Check it out and see.