Texas Roadhouse Caesar Salad Copycat Recipe

This Texas Roadhouse Caesar salad recipe brings the restaurant’s crisp, boldly dressed salad to your own kitchen in about 20 minutes. If you love that tangy, garlicky dressing with the cold romaine and crunchy croutons, this is exactly the kind of weeknight side that makes a simple dinner feel more like a real meal.

The whole thing comes together without any special equipment. Just a bowl, a whisk, and a head of romaine.

Why I Love This Recipe

The dressing is the reason to make this. It’s sharp from the lemon, salty from the anchovies and Parmesan, and has enough garlic that you actually taste it. No bland, watery Caesar here.

The homemade croutons are worth the extra 10 minutes. They get crisp on the outside and stay a little chewy in the center, which is so much better than the cardboard ones from a bag.

This is the version I keep coming back to for steak nights.

Recipe Ingredients

• 1 large head romaine lettuce – Cold and dry; the crispness is the whole point, so don’t skip drying it
• 3 tbsp fresh lemon juice – Freshly squeezed; bottled lemon juice tastes flat here
• 2 tsp Worcestershire sauce – Adds depth and a subtle savory backbone to the dressing
• 2 tsp Dijon mustard – Helps emulsify the dressing and adds a mild, tangy bite
• 4 anchovy fillets, minced – Don’t skip these; they dissolve into the dressing and you won’t taste “fish,” just savory salt
• 4 cloves garlic, minced – Divided: 3 for the dressing, 1 for the croutons
• 1 large egg yolk – The emulsifier that makes the dressing thick and glossy
• 1/2 cup olive oil – Use a mild, not peppery, extra virgin olive oil
• 1/2 cup finely grated Parmesan – Parmigiano-Reggiano if you can get it; pre-grated powder won’t melt in properly
• 1/2 tsp black pepper – Freshly cracked is noticeably better here
• 1/4 tsp salt – Start here; taste before adding more because the anchovies and Parmesan are both salty
• 3 cups day-old bread, cut into 3/4-inch cubes – A sturdy loaf like sourdough or a French boule holds up better than sandwich bread
• 2 tbsp olive oil – For toasting the croutons in the pan
• Extra Parmesan and black pepper – For finishing the salad before serving

Variations / Substitutions

• Anchovy-free – Swap the 4 anchovy fillets for 1 tsp of capers, minced fine; the dressing will be milder but still has good salt.
• Egg-free dressing – Use 2 tbsp of plain Greek yogurt in place of the egg yolk; the dressing will be a little thicker and tangier.
• Different cheese – Pecorino Romano works well and makes the dressing slightly sharper and saltier, so cut the added salt entirely.
• Gluten-free croutons – Use a sturdy gluten-free sourdough loaf; the texture is slightly denser but they still crisp up fine in the pan.
• More heat – Add 1/4 tsp of red pepper flakes to the dressing with the garlic; it gives a mild, steady warmth that doesn’t overpower the lemon.
• Dairy-free – Nutritional yeast stirred in at 2 tbsp replaces the Parmesan reasonably well; the dressing loses some richness but stays flavorful.

If you like this kind of salad, you might also enjoy making a Copycat Texas Roadhouse House Salad with the honey mustard dressing.

How To Make Caesar Salad

Step 1: Toast the Croutons

Heat 2 tbsp of olive oil in a large skillet over medium heat. Add the 3 cups of bread cubes and the 1 minced garlic clove, then toss to coat everything in the oil. Spread the cubes out in a single layer and toast them for 8 to 10 minutes, turning every couple of minutes, until they are deep golden brown on most sides.

The croutons should feel firm when you press one lightly with a spatula and look golden, not just lightly colored. Pull them off the heat and set them on a plate to cool while you make the dressing. They will crisp up further as they cool.

Step 2: Whisk the Caesar Dressing

In a medium bowl, combine the 4 minced anchovy fillets, 3 minced garlic cloves, 1 egg yolk, 2 tsp Dijon mustard, 3 tbsp fresh lemon juice, and 2 tsp Worcestershire sauce. Whisk until everything is combined into a paste-like base. Then, whisking constantly, drizzle in the 1/2 cup of olive oil in a very slow, thin stream. This should take about 1 minute of steady whisking.

When the oil is fully incorporated, the dressing should look thick and slightly glossy, like a loose mayonnaise. Stir in 1/4 cup of the grated Parmesan, 1/2 tsp black pepper, and 1/4 tsp salt. Taste it and adjust the salt if needed, keeping in mind you’ll add more Parmesan on top at the end.

Step 3: Chop and Dry the Romaine

Cut the large head of romaine into roughly 1-inch pieces, discarding the very base. Spin the leaves in a salad spinner or pat them completely dry with a clean towel. Wet lettuce will thin the dressing and make the whole salad watery.

Step 4: Toss and Dress the Salad

Add the dry romaine to a large bowl. Pour about two-thirds of the dressing over the lettuce and toss well with tongs or two large spoons until every leaf is coated. Add more dressing to your taste. The romaine should look glossy and well coated, not swimming.

Step 5: Plate, Top, and Serve

Transfer the dressed romaine to a serving platter or individual bowls. Scatter the croutons over the top, then shave or sprinkle the remaining 1/4 cup of Parmesan across the salad. Finish with a few cracks of black pepper and serve immediately while the croutons are still crunchy.

Recipe Tips

• Dry the lettuce thoroughly. This is the most common reason a Caesar turns watery. Even 1 minute in a salad spinner makes a real difference.
• Add the oil slowly. If you pour the oil in too fast in Step 2, the dressing will break and look separated and greasy. A slow, thin drizzle while whisking constantly is what creates the thick texture.
• Taste the dressing before you dress the salad. The anchovy, Parmesan, and Worcestershire all carry salt, so the finished dressing is often salty enough without extra salt, or it may need just a touch more lemon instead.
• Use day-old bread. Fresh bread has too much moisture and tends to go soft in the pan rather than crisping up properly.

Cook times for croutons by bread type:

How To Store

• Refrigerate – Store undressed romaine and leftover dressing separately in airtight containers for up to 3 days. Once dressed, the salad goes soft within an hour and is not worth saving.
• Serve Cold – The dressing can be made up to 3 days ahead and kept cold; whisk it briefly before using because it will settle slightly.

What To Serve With Caesar Salad

A Caesar this bold works well alongside a simply seasoned grilled steak, since the acidity of the dressing cuts through the richness of the beef. Grilled or pan-seared salmon is another strong pairing because the lemon and anchovy in the dressing echo the flavors of the fish without competing with them. If you want to keep things vegetarian, serve it next to a bowl of tomato soup, where the creamy, tangy dressing contrasts nicely with the sweet acidity of the tomatoes.

Frequently Asked Questions

Can I make the dressing without a raw egg yolk?

Yes. Substitute 2 tbsp of plain Greek yogurt for the egg yolk; the dressing will still emulsify and will be a little thicker and tangier.

Can I double this recipe for a crowd?

Yes, double all quantities. Make the croutons in 2 batches so the pan isn’t crowded, which is what causes them to steam rather than brown.

How do I fix a broken dressing?

Start with a fresh egg yolk in a clean bowl, then slowly whisk the broken dressing into it the same way you added the oil. It usually comes back together within 30 seconds.

Is this safe to eat with the raw egg yolk?

The risk is low for most healthy adults, but if you are cooking for young children, pregnant people, or anyone immunocompromised, swap the egg yolk for Greek yogurt as noted in the Variations section.

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Caesar Salad Recipe

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings: 4 servings

Ingredients Method Notes

Ingredients

  

• 1 large head romaine lettuce
• 3 tbsp fresh lemon juice
• 2 tsp Worcestershire sauce
• 2 tsp Dijon mustard
• 4 anchovy fillets, minced
• 4 cloves garlic, minced
• 1 large egg yolk
• 1/2 cup olive oil
• 1/2 cup finely grated Parmesan
• 1/2 tsp black pepper
• 1/4 tsp salt
• 3 cups day-old bread, cut into 3/4-inch cubes
• 2 tbsp olive oil
• Extra Parmesan and black pepper for serving

Method

 

1. Heat 2 tbsp olive oil in a large skillet over medium heat. Add the 3 cups bread cubes and 1 minced garlic clove, toss to coat, and toast for 8 to 10 minutes, turning often, until deep golden brown. Set aside to cool.
2. In a medium bowl, whisk together the 4 minced anchovy fillets, 3 minced garlic cloves, 1 egg yolk, 2 tsp Dijon mustard, 3 tbsp lemon juice, and 2 tsp Worcestershire sauce. Slowly drizzle in the 1/2 cup olive oil while whisking constantly for about 1 minute until the dressing is thick and glossy. Stir in 1/4 cup of the Parmesan, 1/2 tsp black pepper, and 1/4 tsp salt. Taste and adjust salt.
3. Chop the romaine into 1-inch pieces and dry thoroughly in a salad spinner or with a clean towel.
4. Add the romaine to a large bowl, pour about two-thirds of the dressing over the top, and toss until every leaf is coated. Add more dressing to taste.
5. Transfer to a serving platter or bowls, scatter the croutons over the top, sprinkle the remaining 1/4 cup Parmesan across the salad, and finish with a few cracks of black pepper.

Notes

The dressing can be made up to 3 days ahead and kept in a sealed jar in the fridge. Give it a quick whisk before you use it. If you are feeding a group, dress the salad right before sitting down so the croutons stay crunchy and the romaine stays crisp.