Texas Roadhouse House Salad Recipe
A Texas Roadhouse-style house salad is a big bowl of crisp iceberg and romaine with tomato wedges, shredded cheese, and crunchy croutons, tossed with cool, creamy ranch. This copycat takes about 30 minutes, including homemade croutons and ranch, and serves four.
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Servings: 4
Ingredients
- 4 cup chopped iceberg lettuce about half a head, bite-size pieces
- 4 cup chopped romaine hearts about 2 hearts
- 2 medium Roma tomatoes cut into wedges, or use a handful of grape tomatoes
- 3/4 cup shredded cheese a cheddar and Monterey Jack blend works well
- 2 cup cubed day-old bread about 3 slices, 3/4-inch cubes, or use 1 1/2 cups store-bought croutons
- 1 tablespoon olive oil for the croutons
- 1/4 teaspoon garlic powder for the croutons
- 1/2 cup mayonnaise for the ranch
- 1/2 cup buttermilk or 1/2 cup milk plus 1/2 tablespoon white vinegar, rested 5 minutes
- 1/4 cup sour cream plain Greek yogurt is a lighter swap
- 1 teaspoon dried parsley for the ranch
- 1/2 teaspoon garlic powder for the ranch
- 1/2 teaspoon onion powder for the ranch
- 1/2 teaspoon dried dill for the ranch
- 1 teaspoon lemon juice white vinegar also works
- 1/4 teaspoon salt plus a pinch for the croutons
- 1/4 teaspoon black pepper freshly ground if you have it
Instructions
Step 1: Toast the Croutons
- Heat the oven to 375°F. Toss the bread cubes with the olive oil, 1/4 teaspoon garlic powder, and a pinch of salt on a sheet pan. Bake 8 to 10 minutes, stirring once, until deep golden and dry when you tap one. Let them cool completely so they stay crunchy.
Step 2: Whisk the Ranch
- While the croutons bake, whisk the mayonnaise, buttermilk, sour cream, parsley, 1/2 teaspoon garlic powder, onion powder, dill, lemon juice, 1/4 teaspoon salt, and pepper in a bowl. It should be thick enough to coat the back of a spoon. Thin it with a teaspoon of buttermilk at a time if needed, then chill while you prep the salad.
Step 3: Chop and Dry the Greens
- Cut the iceberg and romaine into bite-size pieces, about 1 1/2 inches. Wash them, then dry them very well in a salad spinner or between clean towels. Wet leaves make watery dressing and limp salad, so this step matters most.
Step 4: Build the Bowls
- Divide the greens among four chilled bowls, or pile them in one large bowl. Top with the tomato wedges and a generous scatter of shredded cheese. Chilled bowls keep everything crisp longer, so pop them in the freezer for 10 minutes if you have time.
Step 5: Add Croutons and Dressing
- Add the cooled croutons right before serving. Spoon about 2 tablespoons of ranch over each salad, or serve it on the side for dipping. Serve right away while the lettuce is at its crunchiest.
