Carrabba’s Caesar Salad Recipe with Homemade Dressing

Carrabba’s is a well-known Italian restaurant chain in the United States, and one thing many people love there is the fresh and simple Carrabba’s Caesar Salad. This dish feels classic because it brings crisp romaine, creamy dressing, and smooth Parmesan together in the best way.

When I first had the Caesar salad at Carrabba’s, the bright and creamy flavor made it one of my favorite dishes right away. That moment made me want to bring the same taste into my home, so I worked on a copycat version that keeps the same creamy, bright style.

Today I am sharing this copycat Carrabba’s Caesar Salad Recipe, and the steps stay simple from start to finish. You can expect crisp greens, smooth dressing, and fresh cheese with every bite.

This version helps you enjoy a dish that feels just like the one served at Carrabba’s, and it comes together fast at home.

Why My Copycat Version Tastes Just Like the Restaurant

When I set out to create this version, I kept the focus on balance. I wanted a dressing that feels smooth without being too sharp and a flavor that stays gentle and clean.

I use fresh Parmesan, real lemon, and a small amount of anchovy because they round out the taste.

These simple steps help bring the same style of flavor into your kitchen without complicating the recipe.

What Caesar Salad Dressing Does Carrabba’s Use

Carrabba’s uses a house-made Italian-style Caesar dressing prepared fresh in their kitchen. It has a creamy, garlicky taste with a hint of tang and a texture that spreads evenly across the salad. They mix in real Parmesan and seasonings that deepen the flavor.

My version follows the same approach – blending everything fresh – so the dressing turns out rich and full of bright flavors .

Carrabba’s Caesar Salad Ingredients

For the Salad:

• 2 heads romaine lettuce, cored and cut: This is your salad base. Pick heads that feel heavy with bright leaves. Wash and dry them completely. Wet lettuce makes the dressing slide off. You can use green leaf lettuce, but romaine has the best crunch.
• ½ cup shaved Parmesan cheese: Parmesan cheese adds a salty, nutty taste. Shave it from a block yourself. Bagged shreds don’t blend as well. For a sharper taste, try Pecorino Romano cheese.
• Croutons (about 2 cups): Crunchy croutons give texture and soak up a bit of the dressing. Homemade or store-bought both work. Any firm bread can be toasted for this.
• Sea salt, to taste: Salt brings out the flavors of the lettuce, cheese, and dressing. Use sea salt for a cleaner taste. Regular table salt works too, but sea salt has a lighter finish.
• Fresh cracked black pepper, to taste: Pepper adds a little heat and a sharp bite. Crack it fresh for the best flavor. Pre-ground pepper loses its strength over time.

For the Croutons:

• 1 loaf bread (baguette, Italian bread, or any firm bread): Firm bread holds its shape during toasting and does not turn soggy. A baguette gives a nice crisp edge. Italian bread is softer but still works well. Avoid soft sandwich bread—it falls apart too easily. Day-old bread works better than fresh bread because it is drier and toasts more evenly.
• 2–3 tablespoons olive oil: Olive oil coats the bread and helps it turn golden and crispy in the oven. It also adds a little richness. You can use melted butter as a substitute for a richer taste, or use avocado oil for a lighter option.
• Pinch of sea salt: Salt seasons the croutons and makes them taste savory. Add just a little—too much can make them taste too salty.
• Pinch of pepper: Pepper adds a tiny kick. A small amount goes a long way.

For the Caesar Dressing:

• 3–4 anchovy filets: Anchovies give the dressing its signature salty, umami flavor. They blend completely and do not taste fishy in the final dressing. You can substitute with a teaspoon of anchovy paste or a tablespoon of capers for a milder taste.
• 2 garlic cloves: Garlic adds a sharp, bold flavor. Use fresh garlic for the best taste. You can roast the garlic first to make it sweeter and milder.
• 2 pasteurized eggs: Eggs make the dressing thick and creamy. Pasteurized eggs are safer to use raw. Substitute with ¼ cup of mayonnaise for a quicker version, though the texture will be slightly different.
• 1 lemon, juiced (half for blending, half added later): Lemon juice adds brightness and cuts through the richness of the oil and eggs. Fresh lemon juice tastes much better than bottled juice. Use white wine vinegar or apple cider vinegar as substitute, but lemon gives the best classic flavor.
• ½ cup olive oil (added slowly while blending): Olive oil makes the dressing smooth and thick. Adding it slowly helps it blend with the eggs and creates a creamy texture. Use a neutral oil like grapeseed oil, but olive oil adds more flavor.
• ¼ cup grated Parmesan cheese: Cheese thickens the dressing and adds a salty, nutty taste. Use freshly grated Parmesan for the smoothest blend.
• Pinch of sea salt: Salt balances all the flavors and makes everything taste brighter. Add a little at a time and taste as you go.

Essential Kitchen Equipment

1. Cutting board – safe place to chop.
2. Sharp knife – clean cuts for lettuce.
3. Mixing bowls – hold and mix ingredients.
4. Sheet pan – toast croutons.
5. Parchment paper – keep pan clean.
6. Food processor or whisk – blend dressing.
7. Tongs – toss salad evenly.
8. Colander – rinse greens.
9. Peeler or grater – shave cheese.
10. Clean kitchen towel – dry lettuce.

How to Make Carrabba’s Caesar Salad at Home

Step 1 | Prepare the Croutons

Start with a loaf of bread such as a baguette or any firm bread you have on hand. Cut it lengthwise, then cut it into smaller pieces until you have small, bite-size cubes. These pieces should be easy to chew and easy to add with the greens. Place the pieces in a bowl.

Add a sprinkle of sea salt and cracked pepper. Drizzle a little olive oil over the bowl. Mix with your hands or a spoon until each piece feels lightly coated. Spread them on a sheet pan lined with parchment. Spread them out so they toast evenly and get crisp instead of soft.

Place the pan in a 375°F oven. Toast for 15 to 20 minutes. Check them at the end and pull them out when they are golden and crunchy.

Step 2 | Prepare the Dressing Base

Place anchovy pieces and garlic in a food processor. Pulse many times until both are finely chopped. They should look like a paste.

Add pasteurized eggs and squeeze in fresh lemon juice. Blend on high until smooth. The mixture should turn pale and creamy.

Step 3 | Add the Oil for Emulsifying

With the machine running, drizzle olive oil slowly. The mix will turn thick and silky. The slower you pour, the smoother it becomes. Stop when it coats the back of a spoon. Add grated cheese, more lemon juice, and a pinch of sea salt. Blend again for a short moment.

Taste the dressing and adjust with more cheese, salt, or lemon as needed. Place the dressing in the fridge to chill while preparing the greens.

Step 4 | Prepare the Romaine

Remove any wilted outer leaves from the romaine heads. Cut each head in half lengthwise. Make two more slices to divide each half into three long sections. Chop these into 1- to 1½-inch pieces. Place the pieces in a colander.

Rinse under cold water to remove dirt or grit. Shake well to release water. Spread the pieces on a clean towel. Wrap them gently and pat dry. Dry greens hold dressing much better.

Step 5 | Shave the Cheese

Use a peeler or grater to shave long strips of Parmesan. These pieces mix nicely with the greens and add rich texture.

Step 6 | Build the Salad

Place the dry romaine in a large bowl. Add a handful of croutons and cheese shavings. Sprinkle sea salt and cracked pepper.

Pour a ring of dressing along the inside edge of the bowl rather than pouring in the middle. This helps coat the greens evenly. Use tongs to move the lettuce around the bowl in wide scoops. Keep mixing until the leaves look evenly coated.

Taste one piece to see if you need more cheese, croutons, or pepper. Adjust as needed.

Step 7 | Serve

Place the salad in a large serving bowl or divide it into plates. Add more cheese on top and finish with a little pepper. Enjoy the fresh crunch and smooth dressing.

Expert Tips for the Best Copycat Caesar Salad

• Dry Your Greens Thoroughly: After washing, spin or pat the romaine completely dry. Any extra water will thin out the dressing.
• Toast Croutons Until Golden: Make sure croutons are fully golden and crunchy. Soft centers will become soggy once dressing is added, ruining the texture.
• Adjust Anchovy Amount to Your Taste: Start with three anchovy filets. Taste, then add more if you prefer bolder, saltier dressing flavor.
• Blend Dressing Just Until Creamy: Over-mixing can change the texture and make the oil heavy, while short pulses keep it silky.
• Add Dressing Just Before Serving: To keep everything crunchy, only dress the salad right when you are ready to eat it.

What to Serve With Your Caesar Salad

This Carrabba’s Caesar Salad Recipe works beautifully as a side dish or a main course.

I love serving it with grilled chicken, pan-seared salmon, or garlic shrimp. You can also serve it next to pasta dishes like spaghetti carbonara or baked ziti. The creamy, tangy dressing balances rich, heavy meals.

For a lighter option, I serve it with roasted vegetables or a bowl of soup. Tomato basil soup and Caesar salad work great together.

You can also add grilled steak slices on top to turn this into a full meal. The crunch of the croutons and the richness of the dressing go well with almost anything.

Storage and Make-Ahead Instructions

This salad is best eaten right away. If you have leftovers, keep the undressed salad, extra dressing, and croutons separate in airtight containers in the fridge. The lettuce will stay good for a day.

The dressing lasts for up to 3 days. Croutons stay crisp in a sealed bag at room temperature.

I do not suggest freezing any part of this recipe, as the lettuce and dressing will not hold their texture.

Carrabba’s Caesar Salad Recipe FAQs

1. My dressing turned out too thin. How can I fix it?

If your dressing is thin, you likely added the oil too fast. To fix it, start a new batch with one egg in the processor. Slowly blend in your thin dressing as if it were the oil. This should help it emulsify and become creamy again.

2. How do I wash romaine lettuce properly?

Cut the head first, then place all the pieces in a large colander. Rinse under cold running water, moving the leaves around with your hands. This helps remove dirt from between the leaves. Dry them very well with a salad spinner or towels.

3. My dressing broke and looks oily – help!

Just add another pasteurized egg yolk or a tablespoon of warm water and blend again. It usually comes back together fast.

4. How much dressing should I use?

Start with a small amount of dressing and add more if you need it. A good beginning point is about ¾ cup for two heads of romaine.

Pour it around the bowl’s edge and toss well so every leaf gets coated. If the salad tastes plain or feels dry, mix in a little more until it feels right to you.

5. How do I get the lettuce really dry?

After washing, a salad spinner is the best tool. If you don’t have one, use a clean kitchen towel. Spread the wet lettuce pieces on the towel. Roll the towel up gently.

Then, shake the roll over the sink. Unroll it and pat any still-wet spots. Dry lettuce is the secret to keeping your salad crisp.

6. What can I use if I don’t have a food processor?

No problem. You can make the dressing with a bowl and whisk. First, chop the anchovies and garlic as fine as you can with a knife.

Mash them into a paste with the side of your knife. Put this paste in a bowl with the eggs and lemon juice. Whisk it all together.

Then, whisk very fast while you slowly drizzle in the olive oil. Keep whisking until it’s thick and smooth. Finally, stir in the grated cheese.

This copycat Carrabba’s Caesar Salad Recipe gives you the classic flavors you love. Success comes from fresh ingredients and taking your time with the dressing.

Try it your way, and share your results with me. Homemade salads taste better and let you control every detail.