Carrabba’s Creamy Parmesan House Salad Copycat Recipe
This Carrabba’s Copycat Creamy Parmesan House Salad combines crisp romaine, fresh vegetables, and briny olives with a rich, tangy Parmesan dressing. The dressing blends up smooth with garlic, herbs, and a few simple ingredients that bring that restaurant-style flavor home. It’s quick to make, easy to prep ahead, and perfect for serving alongside your favorite weeknight meals.
Servings: 6 servings
Ingredients
Creamy Parmesan Dressing
- 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
For the Salad
- 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
For the Creamy Parmesan Dressing
- 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.
For the Salad
- 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
Gluten-Free: This recipe is naturally gluten-free. Just be sure to check labels on packaged ingredients like mayonnaise, olives, spices, anchovy paste, and Parmesan.
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.
Nutrition
Serving: 1 serving | Calories: 268 kcal | Carbohydrates: 6 g | Protein: 6 g | Fat: 25 g | Saturated Fat: 6 g | Polyunsaturated Fat: 9 g | Monounsaturated Fat: 8 g | Trans Fat: 0.2 g | Cholesterol: 26 mg | Sodium: 833 mg | Potassium: 195 mg | Fiber: 2 g | Sugar: 2 g | Vitamin A: 4335 IU | Vitamin C: 11 mg | Calcium: 120 mg | Iron: 1 mg
To see the web version with photos, tips
and FAQs, visit the recipe URL or scan the QR code:
https://www.soulfullymade.com/copycat-carrabbas-creamy-parmesan-house-salad/