🥗✨ The Best Steakhouse Caesar Salad

Crisp romaine, a rich anchovy-garlic dressing whisked right in the salad bowl, and plenty of parmesan — just like your favorite high-end steakhouse.

⭐ Ingredients

For the Dressing

• 1–2 cloves garlic, minced (or smashed)
• Fresh cracked black pepper
• 2 anchovy fillets (or 1 tsp anchovy paste)
• 1 egg (raw or coddled)
• Juice of 1 lemon
• 1 tsp dry mustard (Colman’s)
• 1 tsp Worcestershire sauce
• 1 tsp red wine vinegar
• ¼–⅓ cup olive oil
• ⅓ cup freshly grated parmesan cheese
• Salt, to taste

For the Salad

• 2–3 heads romaine lettuce, chopped and dried
• Extra parmesan for topping
• Lemon wedges for serving

🥄 Directions

1. Prep the Wooden Bowl (Steakhouse Style)

1. Add a generous pinch of fresh cracked black pepper to the empty salad bowl.
2. Smash the garlic and anchovies together in the bowl using a spoon or fork (this flavors the wood and base of the dressing).

2. Build the Dressing in the Bowl

Add each ingredient directly into the bowl and whisk:

1. Add the egg and whisk until creamy.
2. Add lemon juice, dry mustard, Worcestershire, and red wine vinegar.
3. Slowly stream in olive oil while whisking to emulsify.
4. Stir in fresh grated parmesan.
5. Taste and adjust with salt, pepper, and extra lemon if needed.

(The dressing should look thick, creamy, and slightly pale.)

3. Prep the Lettuce

1. Chop romaine into bite-sized pieces.
2. Rinse and spin completely dry (important so dressing clings properly).

4. Toss & Serve

1. Add romaine directly into the bowl with the dressing.
2. Toss until every leaf is coated.
3. Finish with extra parmesan, cracked pepper, and a lemon wedge.

Serve immediately.

💡 Steakhouse Tips

• Toss the salad table-side for that restaurant feel.
• Use a wooden bowl — it absorbs the oils and makes every Caesar better.
• Add croutons or grilled chicken if you want, but it’s perfect as-is.

🥗✨ The Best Steakhouse Caesar Salad

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Servings: 6

Ingredients Method

Ingredients

  

• 2 2 cloves garlic minced (or smashed)
• Fresh cracked black pepper
• 2 anchovy fillets or 1 tsp anchovy paste
• 1 egg raw or coddled
• Juice of 1 lemon
• 1 tsp dry mustard Colman’s
• 1 tsp Worcestershire sauce
• 1 tsp red wine vinegar
• ¼ –⅓ cup olive oil
• ⅓ cup freshly grated parmesan cheese
• Salt to taste
• 2 –3 heads romaine lettuce chopped and dried
• Extra parmesan for topping
• Lemon wedges for serving

Method

 

1. Prep the Wooden Bowl (Steakhouse Style)
2. Add a generous pinch of fresh cracked black pepper to the empty salad bowl.
3. Smash the garlic and anchovies together in the bowl using a spoon or fork (this flavors the wood and base of the dressing).
4. Build the Dressing in the Bowl
5. Add each ingredient directly into the bowl and whisk:
6. Add the egg and whisk until creamy.
7. Add lemon juice, dry mustard, Worcestershire, and red wine vinegar.
8. Slowly stream in olive oil while whisking to emulsify.
9. Stir in fresh grated parmesan.
10. Taste and adjust with salt, pepper, and extra lemon if needed.
11. (The dressing should look thick, creamy, and slightly pale.)
12. Prep the Lettuce
13. Chop romaine into bite-sized pieces.
14. Rinse and spin completely dry (important so dressing clings properly).
15. Toss & Serve
16. Add romaine directly into the bowl with the dressing.
17. Toss until every leaf is coated.
18. Finish with extra parmesan, cracked pepper, and a lemon wedge.
19. Serve immediately.