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, you can have your favorite restaurant dishes right at home.
Plus, why get store-bought dressing when you can make one effortlessly in your kitchen? This recipe is all you’ll need.
It’s so easy, and as for the flavor, there’s no competition.
It’s not only a delicious salad dressing but also a pretty awesome sauce, dip, and marinade. What more can you ask for?
Ready to make the best-tasting Caesar salad dressing? Let’s get to it, then!
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. In the interest of food safety, you’ll use mayonnaise instead.
It’ll still get the job done but without the risk of salmonella.
Most Caesar dressings also call for anchovies or anchovy paste, but I know that this ingredient isn’t available everywhere.
To achieve that salty flavor, throw dry ranch dressing into the mix instead.
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.
How to Make Caesar Salad
It couldn’t be easier.
For the dressing, simply place all the ingredients – mayo, grated parmesan, buttermilk, sweet and sour dressing, dry ranch mix, garlic pepper, and minced garlic in a large bowl. Then whisk away!
Whisk vigorously for about 5 minutes to be sure the ingredients emulsify. You can use an immersion blender for faster, better results, though.
Or, just pop them in a blender or food processor, and pulse until the dressing becomes nice and creamy.
Once your 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 won’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. Pop the dressed lettuce in the fridge until then.
Store the leftover dressing in a sealed jar and refrigerate for up to 3 to 4 days.
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.
- Dry Ranch Dressing Mix – It’s wonderfully creamy with a touch of earthiness from chives, garlic, onion, mustard, dill, and parsley.
- Garlic Pepper – For flavor.
- Garlic – The bold, pungent flavor of the garlic adds a nice punch. Add more if you love garlic!
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 Croutons
For me, salad isn’t complete without croutons. Apart from the lovely crunch, it also makes 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.
1. Preheat the oven to 375 degrees Fahrenheit.
2. Slice 1 loaf of baguette into 1/4-inch cubes and place them on a baking sheet.
3. 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.
4. Spread the bread cubes in a single layer and bake
5. Bake for 10 minutes, and flip the cubes over. Bake for another 5 to 10 minutes, or until croutons are golden on both sides.
6. 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
- While you can whisk the dressing by hand, you’ll get better results if you use a blender or a food processor. The liquid ingredients will emulsify better, giving you a creamy, homogenous dressing in a much shorter time.
- Use powdered parmesan cheese, if you can, for easier blending.
- No matter how good your dressing is, it’s useless if your salad to dressing ratio is off. Too little dressing, and your salad will be bland and dry, too much, and it’ll be too heavy. The key is to add the dressing gradually and stop until you get your desired flavor.
- Caesar dressing is perfect for a classic Caesar salad, but it has other uses as well. Double the recipe and use the leftover for:
- Pasta salad with rotini noodles, romaine lettuce, croutons, and bacon
- Dip to chicken fingers, fries, onion rings, chips, crackers, and veggie sticks
- Marinade for meats
- The recipe card below also includes instructions to make a basic Caesar salad. Feel free to add more toppings!
- For protein, you can’t go wrong with sliced ham, chicken chunks, and tuna.
- For vegetables, cherry tomatoes, olives, corn kernels all scream flavor and color.
- For crunch, how about some toasted walnuts or almonds?
- Serve Caesar salad with:
- Grilled pork chops
- Fried chicken
- Roast beef
- Baked fish
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