Steak House Caesar Salad Recipe

This steak house Caesar salad recipe is all about the homemade dressing — rich, garlicky, salty (in a good way), and super fresh. It comes together in like 5 minutes and totally upgrades boring romaine. Great for lazy dinners or when you wanna feel slightly fancy without doing much.

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Quick Summary

• Prep time: 5 mins
• Cook time: 0
• Flavor: garlicky, salty, tangy
• Great for: steak nights, sides, light lunches

Why I Like This Recipe

I’ll be real — I don’t always feel like making dressing from scratch. But this one’s fast and it actually tastes like something you’d get at a good restaurant. Plus, small batch = no leftovers to babysit later.

Ingredients

• 1 small egg yolk
• 1 tsp anchovy paste
• 2 garlic cloves, pressed or smashed into paste
• 2 tsp Worcestershire sauce
• 1 tbsp Dijon mustard
• ¼ cup grated Parmesan
• 3 tbsp olive oil
• 1 tsp red wine vinegar
• 1 tsp lemon juice
• Salt & freshly cracked black pepper

How To Make Steak House Caesar Salad

1. Whisk the base: Start with egg yolk, anchovy paste, and garlic in a bowl. Mix until it looks smooth-ish.
2. Add the flavor: Stir in Worcestershire and Dijon. Then toss in the Parmesan.
3. Emulsify: Drizzle in olive oil slowly — like, a few drops at a time. Whisk until it thickens and looks creamy.
4. Finish it off: Stir in red wine vinegar, lemon juice, and optional zest if you want a little more zing. Season to taste with salt and pepper.
5. Serve or chill: Technically you can use it right away, but letting it sit in the fridge for an hour makes the flavor better.

Tips for Success

• Add the oil super slowly — helps the dressing not split.
• Garlic paste works best if you don’t have a press.
• Parmesan needs to be grated fine or it won’t blend in.
• Chill the dressing if you have time — it really improves.

Storage and Reheating

• Fridge: Store in a sealed jar or container for up to 3 days. Stir before using again.
• Freezer: Nope — don’t do it. The texture totally falls apart.

Frequently Asked Questions

• Can I skip the anchovy?
  You can… but it won’t taste the same. It doesn’t make it fishy — just deepens the flavor.
• Is raw egg safe?
  Use pasteurized egg yolk if you’re worried. Or a little mayo as a shortcut, though it changes the vibe.
• Can I make it vegan?
  Sorta. Swap egg yolk for vegan mayo, ditch the anchovy, and use plant-based Parm. Still tasty.
• What lettuce works best?
  Classic romaine. Crunchy hearts are ideal — hold the dressing better.
• How much dressing does this make?
  Just over half a cup. Enough for 2 big salads or 4 small ones.

Common Mistakes and How to Dodge Them

• Pouring oil too fast: Gotta go slow — like drizzle, whisk, drizzle again. If it breaks, start over. It happens.
• Using too much garlic: I love garlic but it can take over fast. Two cloves max, especially raw.
• Too cold ingredients: If your yolk or oil is fridge-cold, it might not emulsify. Let them sit for a few mins.
• Not tasting before serving: Everyone’s lemon and Worcestershire preferences are different. Taste and tweak before tossing with lettuce.
• Using pre-shredded Parm: Not worth it. It doesn’t melt in right and kinda ruins the texture.

Nutrition Facts (Per Serving)

• Calories: 264 kcal
• Total Fat: 26g
• Saturated Fat: 5g
• Cholesterol: 48mg
• Sodium: 400mg
• Potassium: 60mg
• Total Carbohydrate: 1g
• Dietary Fiber: 0g
• Sugars: 0g
• Protein: 4g