LongHorn Steakhouse Caesar Salad Dressing Recipe
Craving the rich, creamy flavor of the signature Caesar salad dressing from LongHorn Steakhouse? You’re in luck—it turns out you can create a very close copy at home with fresh ingredients and a few simple steps. This article will walk you through everything you need: the flavor profile, why it works, a detailed recipe, tips for mastering it, and how to serve it like a pro.
Why this Caesar dressing rocks
When you think of a steakhouse Caesar, you expect bold garlic, tangy lemon, savory Parmesan, a bit of saltiness from Worcestershire or anchovy, smooth oil‑emulsion texture, and enough richness to feel indulgent but still fresh. The LongHorn version hits that balance.
Key features of the recipe:
- A base of garlic, lemon, Dijon mustard, Worcestershire (or anchovy) for umami‑depth.
- Gradual addition of olive oil (or similar) to get a smooth, creamy emulsion.
- Finishing with Parmesan cheese for that signature salty, nutty sharpness.
- It’s chilled so the flavors marry, and the dressing has good body on crisp romaine lettuce with croutons.
In short: You’re replicating steakhouse‑level flavor at home, which means better control, fewer preservatives, and the chance to make it your own.
Ingredients you’ll need for LongHorn Steakhouse Caesar Salad Dressing Recipe
Makes approximately enough for 4‑6 side salads or 2 large entree‑sized servings. Feel free to scale up.
Dressing
- 2 large garlic cloves (pressed or minced)
- Juice of 2 fresh lemons (about 4 tablespoons)
- 1 Tbsp Dijon mustard
- 1 tsp Worcestershire sauce (or 1 tsp anchovy paste if you prefer stronger umami)
- ½ tsp kosher salt (adjust to taste)
- ½ tsp freshly ground black pepper
- ¾ cup extra‑virgin olive oil (for best flavor)
- ½ cup freshly grated Parmesan cheese (preferably Parmigiano‑Reggiano)
- Optional: ½ tsp smoked paprika (for subtle smokiness) or some chopped fresh parsley for color
Salad components
- 1‑2 hearts of romaine lettuce (washed, dried, and cut)
- Croutons (homemade or store‑bought)
- Additional shaved Parmesan for garnish
- (Optional) Grilled lemon halves to serve with the salad
Step‑by‑step instructions for LongHorn Steakhouse Caesar Salad Dressing Recipe
1. Prep your mise en place
Gather and prep all ingredients: press/mince the garlic, juice the lemons, grate the Parmesan, measure the mustard, Worcestershire, salt, and pepper. Having everything ready ensures smooth process.
2. Blend the base
In a blender or food processor, add the garlic, lemon juice, Dijon mustard, Worcestershire sauce, salt and black pepper. Blend/pulse until the mixture is smooth and the flavors are combined.
3. Emulsify the oil
With the blender running on low or using the pulse setting, slowly drizzle in the olive oil. The key is gradual addition so the oil combines with the other liquid ingredients and forms a creamy emulsion—this is what gives the dressing its rich texture.
4. Add Parmesan & optional finish
Once the oil is fully incorporated and the mixture is smooth and slightly thickened, stop the blender and stir in the freshly grated Parmesan cheese. You may pulse a few times to blend it in. If using smoked paprika or parsley, stir or pulse those in now.
5. Chill and adjust
Cover the dressing and refrigerate for at least 30 minutes (up to a few hours) to let the flavors meld. Before serving, taste it and adjust seasoning: you may want more salt, pepper, or a splash more lemon juice if you prefer brightness.
6. Assemble the salad
- Wash and dry the romaine hearts (or lettuce leaves).
- Cut the hearts into halves or quarters if large.
- If you like the grilled presentation, coat cut sides of the romaine lightly with olive oil, season with salt/pepper, and grill cut-side down for 2‑3 minutes until grill marks form, then turn for another minute or so.
- Place the lettuce on a plate or serving platter, drizzle the Caesar dressing generously, toss gently so the dressing coats the leaves.
- Top with croutons and shaved or extra Parmesan. Serve immediately (optionally with grilled lemon halves on the side for squeezing).
Pro tips & variations
- Garlic intensity: If you love garlic, use 3 cloves or even roast a clove for a mellow flavor. If raw garlic is too strong for some guests, reduce to 1 clove.
- Anchovy vs Worcestershire: Worcestershire sauce already contains anchovy base, so you’ll get the savory depth even without pure anchovy paste. If you want a stronger “fishy” umami punch, use 1 tsp anchovy paste instead of Worcestershire.
- Oil choice: Extra‑virgin olive oil gives strong flavor; if you prefer a milder profile, swap half EVOO with a light olive oil or neutral-tasting oil but keep quality as the flavor matters.
- Cheese quality: Freshly grated Parmigiano‑Reggiano makes a difference in texture & flavor. Pre‑grated powders don’t melt/blend as nicely.
- Make-ahead & storage: The dressing can be made a day ahead and stored in an airtight container in the fridge. Give it a good stir before using. Best when used within 3‑4 days.
- Lighter version: For a lighter dressing, replace some of the oil with plain Greek yogurt (~¼ cup) or use half oil/half yogurt—but note it changes texture and richness.
- Vegan option: Use vegan mayonnaise or silken tofu for the base, skip Parmesan or use vegan Parmesan, and substitute Worcestershire with soy sauce (or vegan Worcestershire) for umami.
- Serving variation: This dressing isn’t just for Caesar salad—use it as a dip for raw vegetables, drizzle on grilled chicken or shrimp, or use it as a sandwich spread for extra flavor.
Frequently Asked Questions (FAQ)
Q1: Can I make this without raw egg or mayonnaise?
Yes. The traditional version uses egg yolk or mayonnaise as the emulsifier, but if you prefer to avoid raw egg you can use 2 Tbsp mayonnaise or Greek yogurt instead. Note: texture and richness will differ slightly. Some homemade steakhouse‑style recipes avoid raw egg entirely by using mustard + oil emulsification.
Q2: How do I get that “steakhouse” taste in the dressing?
Focus on three things: quality Parmesan, slow emulsification of oil (which gives that creamy luxurious texture), and the umami boost (Worcestershire or anchovy). Also, chilling the dressing allows flavors to meld.
Q3: Will this dressing work on other salads or dishes?
Absolutely! It’s great on grilled romaine, mixed greens, as a dip for veggies, drizzled on grilled protein like chicken or shrimp, or even used as a spread for wrap sandwiches.
Q4: How do I store leftovers?
Keep leftovers in a sealed jar or container in the refrigerator. Stir before each use. It should last up to 3–4 days if everything was fresh and clean. Because it contains oil and cheese, make sure it’s safely chilled.
Q5: Can I grill the romaine like LongHorn does?
Yes! To replicate the “Grilled Caesar” experience, lightly oil the cut sides of romaine hearts, season with salt/pepper, and grill cut‑side down for 2–3 minutes until grill marks appear, then flip for about 1 minute more. Serve with the dressing and grilled lemon halves.
Final thoughts
If you’ve ever enjoyed the Caesar salad at LongHorn Steakhouse and wished you could replicate that dressing at home, this recipe brings you very close. With fresh garlic, tangy lemon, savory Worcestershire, creamy Parmesan, and a well‑emulsified oil base, you’ll have a rich, flavorful Caesar dressing that delivers steakhouse flair.
Whether you serve it on a classic romaine‑crouton‑Parmesan salad, drizzle over grilled veggies, or use it as a dip, this recipe has you covered. Give it a try this week—whip up the dressing, let it chill, toss with crisp lettuce, and you’ll turn an everyday salad into something special.
Enjoy your cooking—and enjoy that steakhouse‑style Caesar experience right at home!
