This Texas Roadhouse Caesar dressing is the real deal!
It may be a copycat, but it’s so on point, it’ll put all other dressings to shame.
Just like other Texas Roadhouse copycat recipes, this one will save you a ton of money on eating out.
And it’s such a cinch to make!
Better yet, it’s not only a delicious salad dressing but also a pretty awesome sauce, dip, and marinade.
What more can you ask for?
Texas Roadhouse Caesar Dressing
I’m not a huge fan of Caesar salads, but the one from Texas Roadhouse is definitely my jam.
It’s one of the few salads I’ll gladly eat any time, any day.
While this recipe is a pretty accurate copycat of Texas Roadhouse’s, it’s far from the original Caesar dressing.
You see, the OG dressing calls for raw egg yolks to make an emulsion. But we’ll use mayonnaise to keep things simple.
Also, most Caesar dressings call for anchovies or anchovy paste, but I know that this ingredient isn’t available everywhere.
So, to achieve a similar salty flavor, you’ll throw dry ranch dressing into the mix instead.
What Is in Texas Roadhouse Salad?
For the Dressing:
- Mayonnaise – The OG Caesar dressing calls for a raw egg, but for safety purposes, you’ll use mayonnaise instead. This way, you won’t need to worry about Salmonella.
- Parmesan Cheese – Grate it very finely to almost a powdery consistency. Whisk the ingredients by hand for this recipe, so the finer the cheese, the easier it will be to incorporate.
- Buttermilk – It adds creaminess and a mild tang to the dressing.
- Sweet and Sour Dressing – The sweet and sour flavors cut through the richness of the dressing beautifully. Find it ready-made or try your own recipe (or mine, which you’ll find below).
- Dry Ranch Dressing Mix – It’s wonderfully creamy with a touch of earthiness from chives, garlic, onion, mustard, dill, and parsley.
- Garlic Pepper and Garlic – The bold, pungent flavor of the garlic adds a nice punch.
For the Salad:
- Romaine Lettuce – Iceberg works in a pinch.
- Asiago Cheese – Feel free to add other cheeses, too. I like adding bleu cheese crumbles for extra oomph.
- Toasted Croutons – The recipe below has you covered.
How to Make Caesar Salad
Fun fact: many people believe that the Caesar salad was named after Julius Caesar. According to legend, this salad was his favorite.
However, the inventor of the salad is actually Mexican, not Italian. His name was Caesar Cardini, and he was from Tijuana, Mexico.
And it couldn’t be easier to make at home.
- Mix mayo, grated parmesan, buttermilk, sweet and sour dressing, dry ranch mix, garlic pepper, and minced garlic in a large bowl until smooth.
- Whisk vigorously for about 5 minutes to be sure the ingredients emulsify. You can use an immersion blender for faster, better results.
- When the dressing is ready, toss it with romaine lettuce in a large bowl.
The amount of dressing will depend on your personal taste. I suggest you add gradually, though, so you don’t accidentally add too much.
Once you’re happy with the ratio, toss in the rest of the ingredients – asiago cheese, croutons, and whatever ingredients you want in your salad.
Pro-tip: don’t add the cheese, croutons, and other add-ins until you’re ready to serve. They’ll go soft if you add it too soon.
Store the leftover dressing in a sealed jar and refrigerate for up to 3 to 4 days.
How to Make Croutons
Wondering what to serve with Caesar salad?
For me, it isn’t complete without croutons. Apart from the lovely crunch, they also make the salad extra hearty.
Instead of relying on store-bought, why not make your own croutons at home?
It’s easy, and you can flavor them any way you want to. In this simple recipe, you’ll learn to make delicious crunchy, cheesy garlic croutons.
- Preheat the oven to 375 degrees Fahrenheit.
- Slice 1 loaf of baguette into 1/4-inch cubes and place them on a baking sheet.
- Combine 3 tablespoons of extra virgin olive oil and minced garlic.
- Pour the mixture over the bread cubes and toss to coat.
- Toss in 2 tablespoons of parmesan cheese, then arrange the bread cubes in a single layer on a baking tray.
- Bake for 10 minutes, flip them over, then bake for another 5 to 10 minutes, or until croutons are golden on both sides.
- Let the croutons cool completely. Use right away or store in an air-tight container for up to 1 week.
Tips for the Best Dressing
Never made dressing at home before? No worries! I’ve got a bunch of tips below to ensure yours comes out perfect.
- Use a blender or a food processor for best results. The liquid ingredients will emulsify better, giving you a creamy, homogenous dressing in a much shorter time.
- Use fresh ingredients. That means grating the parmesan from a block and using fresh garlic. Trust me, you’ll taste the difference.
- Want a more traditional flavor? If you can find anchovy paste, try adding it little by little until you get the taste you’re after.
- Chill the dressing for at least 1 hour before use. This will give the flavors time to deepen and marry properly.
How to Serve Caesar Dressing
Caesar dressing is perfect for a classic Caesar salad, but it has other uses as well.
- Pasta salad
- As a dip for chicken fingers, fries, onion rings, or veggie sticks
- Marinade for meats
- Instead of regular mayo in a chicken sandwich
How to Make Sweet and Sour Dressing
Sweet and sour dressing is just what it sounds like – salad dressing that’s kind of sweet and kind of sour.
It’s rich, tangy, and lifts a simple salad so well.
Unfortunately, it’s not always easy to find. Which is why I make my own.
Here’s a simple recipe, and you can easily adjust it to make it your own:
- 1 cup neutral oil (canola/vegetable oil)
- 2/3 cups white sugar
- 1/3 cup white distilled vinegar (or apple cider vinegar)
- 1/4 cup finely diced onion
- 1 teaspoon salt
- 1 teaspoon dry mustard
- 2 teaspoons poppy seeds (optional)
- Add the sugar, vinegar, onion, salt, and mustard to a food processor.
- Blitz until smooth.
- Turn the processor on low and slowly drizzle the oil in until it emulsifies.
- Pour the dressing into a bowl and stir in the poppy seeds (if using).
- Store in an airtight container in the fridge for up to two weeks.
- Shake before use and enjoy.
More Texas Roadhouse Recipes You’ll Love
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