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If you love that fresh, flavorful house salad from Carrabba’s Italian Grill, this is one you’ll want to keep on repeat at home. It’s crisp romaine, crunchy cabbage, a little tang from pepperoncini, and that creamy Parmesan dressing that ties it all together.
This is a simple side dish, but it doesn’t feel boring. It comes together quickly, works with just about any dinner, and is especially good alongside pasta, grilled chicken, or even a quick weeknight meal when you need something fresh on the table.
Why Everyone Loves This Italian House Salad
Everyone at my house loves the restaurant version, so it’s another restaurant dish everyone wanted me to make at home. Of course, I did all the work, testing and tweaking, so that the flavor profile was spot on, and you can get it right when you make this for your family and friends.
- Quick to make with simple, easy-to-find ingredients.
- That creamy Parmesan dressing has bold, restaurant-style flavor!
- A great make-ahead option for busy nights.
- Pairs well with just about any main dish.
- Easy to adjust based on what your family likes.
Ingredients
Creamy Parmesan Dressing
- Mayonnaise: Creates a rich, creamy base. Use a good-quality mayo for the best flavor; I love Duke’s.
- Buttermilk: Adds tang and slightly thins the dressing. You can substitute milk with a splash of lemon juice if needed, but buttermilk really gives it that signature taste.
- Grated Parmesan Cheese: Grated works best here, so it blends smoothly into the dressing. Pre-grated is perfectly fine and a great time-saver.
- Garlic: Fresh garlic gives the best flavor, but jarred minced garlic works well when you’re short on time.
- Dried Tarragon: Adds a subtle herby note. If using fresh, use about three times as much.
- Lemon Juice: Brightens the dressing and balances the richness.
- Black Pepper: Just enough to give it a little bite.
- Anchovy Paste: This adds depth and that “restaurant flavor.” It doesn’t taste fishy, but you can leave it out if you prefer.
- Kalamata Olives: Blended into the dressing, they add a rich, slightly salty flavor that makes this dressing stand out.
For the Italian House Salad
- Romaine Lettuce: A fresh head of romaine gives the best crunch. Chop into bite-sized pieces.
- Red Cabbage (Purple Cabbage): Slice very thin so it mixes well and isn’t too bulky. If the head of cabbage is larger, I slice it thinly and into halves or thirds.
- Carrots: Thinly sliced or use matchstick carrots for a quick shortcut.
- Pepperoncini: Adds a tangy, slightly zesty flavor. Adjust to your taste.
- Kalamata Olives: Use pitted olives for easy eating.
How to Make Carrabba’s Creamy Parmesan House Salad
✱ Be sure to see the recipe card below for exact ingredients and full recipe instructions!
Step 1: Make the Dressing
Add mayonnaise, buttermilk, Parmesan, garlic, tarragon, lemon juice, black pepper, anchovy paste, and olives to a blender or food processor.
Blend until smooth and creamy. If it feels too thick, add a splash more buttermilk.
Step 2: Chill
Refrigerate the dressing until ready to use. This helps the flavors come together.
Step 3: Prep the Salad
Wash and dry the romaine, then chop into bite-sized pieces. Thinly slice the cabbage and carrots.
Step 4: Assemble
In a large bowl, combine lettuce, cabbage, carrots, pepperoncini, and olives..
Step 5: Serve
Toss with dressing or serve it on the side. Give the dressing a quick stir before serving.
Easy Variations
- Make it a meal: Add grilled chicken, shrimp, or even leftover rotisserie chicken to turn this into a full, satisfying dinner. It’s also delicious with salami, pepperoni, capocollo, or pancetta.
- Use bagged shortcuts when needed: Pre-chopped romaine, coleslaw mix (for cabbage and carrots), and matchstick carrots are all great time-savers for busy nights.
- Swap the greens: Romaine is classic, but you can mix in iceberg for extra crunch or use a romaine blend if that’s what you have on hand.
- Adjust the olives: Not everyone loves kalamata olives. You can use black olives, green olives, or reduce the amount of olives. It will slightly change the flavor but still be delicious.
- Change up the peppers: Pepperoncini give that signature tang, but banana peppers are a great substitute and a little milder.
- Add crunch: Toss in croutons, toasted breadcrumbs, or even a handful of crispy fried onions for extra texture.
- Make it a little lighter: Use less dressing or thin it slightly with extra buttermilk if you prefer a lighter coating.
- Skip the anchovy (if needed): The dressing won’t have quite the same depth, but it will still taste great. You can add a little extra Parmesan to help boost flavor.
- Add extra veggies: Thinly sliced cucumbers, cherry tomatoes, or red onion work well here if you want to stretch the salad, even though they aren’t part of the traditional Carrabba’s version.
Is This Creamy Parmesan Salad Gluten-Free?
Yes, this salad is naturally gluten-free as written. Just be sure to check labels on ingredients like mayonnaise, anchovy paste, and Parmesan to be safe.
If you’re adding anything extra, like croutons, simply leave them off or serve them on the side.
Expert Tips
- Dry your lettuce well: Make sure it’s completely dry so the dressing coats it properly instead of sliding off or being watery.
- Slice vegetables thinly: Thinly sliced cabbage and carrots give the best texture and make the salad easier to eat.
- Keep everything cold: This salad is best served chilled, so keep your ingredients and dressing in the refrigerator until ready to use. Chill the serving plate, too!
- Start light on the dressing: Add a little at a time and toss, then add more as needed. The dressing is flavorful, so you don’t need a lot.
- Toss right before serving: For the best texture, wait to add the dressing until just before serving so the lettuce stays crisp.
- Stir the dressing before using: After chilling, the dressing may thicken slightly, so give it a good stir or quick blend to smooth it out.
- Adjust Thickness: For the consistency you get at Carrabba’s restaurant, use the ingredients as listed. Let it chill for at least 4 hours to overnight to thicken. For a more pourable dressing, add more buttermilk until you get the consistency you like.
What to Serve With Parmesan House Salad
If you want to turn this into a full restaurant-style meal at home, it pairs easily with a few simple sides. Add a bowl of soup, sausage and lentil soup, zuppa toscana soup, or pasta fagoli soup on the side.
Serve it alongside Tuscan grilled chicken, or keep it easy with a store-bought rotisserie chicken. Add a simple pasta dish like spaghetti and meatballs or baked ziti, and don’t forget some warm, crusty bread with butter or garlic breadsticks.
👉 Nikki’s TIP: Keep it simple, use shortcuts where you need to, and let this fresh salad pull everything together into a meal that feels a little more put together without a lot of extra work.
Storage and Make-Ahead Instructions
Make Ahead: This dressing is perfect for making ahead. In fact, the dressing tastes even better after it chills for a bit to let the flavors develop.
Storage: Store in an airtight container in the refrigerator for up to 1 week. Stir before serving.
Commonly Asked Questions
You can whisk it, but blending or using a food processor gives the smoothest texture.
Yes, but it does add depth. The dressing will still be good without it.
Up to one week in the refrigerator.
I really think the texture of grated parmesan to mimic the restaurant works best, but shredded will work if that’s what you have.
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Carrabba’s Creamy Parmesan House Salad Copycat Recipe
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Ingredients
- ½ cup mayo
- ¼ cup buttermilk
- ½ cup grated parmesan cheese
- 2 cloves garlic cloves - or 2 teaspoons minced garlic
- ¼ teaspoon dried tarragon - or 3 times fresh
- 1 teaspoon lemon juice
- ¼ teaspoon black pepper
- ½ teaspoon anchovy paste
- 2 kalamata olives
- 1 head romaine lettuce
- 1 cup thinly sliced red cabbage
- 1 cup carrots - thinly sliced or use matchstick carrots for ease. Carrabba’s uses sliced carrot coins.
- ½ cup pepperoncicini slices - or to taste
- 1 cup kalamata olives - whole – without pits
Instructions
- To a blender or food processor (I use my single cup Ninja Blender), add mayo, buttermilk, parmesan cheese, garlic, tarragon, lemon juice, black pepper, anchovy paste, and kalamata olives.½ cup mayo, ¼ cup buttermilk, ½ cup grated parmesan cheese, 2 cloves garlic cloves, ¼ teaspoon dried tarragon, 1 teaspoon lemon juice, ¼ teaspoon black pepper, ½ teaspoon anchovy paste, 2 kalamata olives
- Pulse until smooth.
- Store in the refrigerator for up to a week. Pulse or stir until combined before using.
- Cut a clean head of romain lettuce into bite sized pieces.
- To a large salad bowl add the romain lettuce, sliced red cabbage, carrots, pepproncicinis and olives. Toss together.1 head romaine lettuce, 1 cup thinly sliced red cabbage, 1 cup carrots, ½ cup pepperoncicini slices, 1 cup kalamata olives
- Toss with dressing or serve the dressing on the side, to taste.
Notes
Tips for Success
- Use grated Parmesan instead of shredded for a smoother dressing.
- Start with less buttermilk and add more as needed.
- Let the dressing chill before serving for the best flavor.
- Blend well so the olives and garlic fully incorporate.
- Taste and adjust lemon juice or pepper to your liking.
- This salad dressing will thicken as it chills. The dressing mimics the thickness of Carrabba’s and coats the salad as it is tossed. For an even more pourable dressing, you may want to add more buttermilk a little at a time to your liking.
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