Imagine a salad so exquisite, so perfectly balanced in flavor and texture, that it stands proudly alongside a perfectly seared ribeye or a succulent NY strip steak at the finest steakhouses. This isn’t just any salad; it’s our signature Steakhouse Salad, meticulously crafted to transform your dining experience. The secret lies in grilling the romaine, which imparts a subtle smoky char, harmonizing beautifully with a rich, creamy homemade blue cheese dressing, delicate slices of fresh pear, and irresistible candied walnuts. Far from a mere prelude, this Grilled Romaine and Pear Steakhouse Salad is a culinary masterpiece, delivering unparalleled perfection on every plate.

The Inspiration Behind this Exceptional Steakhouse Salad

Throughout my culinary journey, I’ve encountered numerous steakhouse salads, and frankly, many have fallen short of expectations. While some have been decent, and a rare few truly exceptional, the majority often feel like an afterthought – a perfunctory green offering before the main event. Yet, when executed flawlessly, a steakhouse salad has the power to elevate the entire meal, acting as a vibrant, refreshing counterpoint to the rich flavors of a premium steak. This realization sparked a quest: to devise our own ultimate steakhouse salad, one that wouldn’t just accompany but actively enhance a magnificent steak dinner.

Our goal was clear: create a salad that isn’t just “healthy” in the traditional sense but is utterly delicious, satisfying, and memorable. This is a salad designed to be a mind-blowing sidekick, a dish that makes your mouth water and leaves you completely content. We’ve poured countless hours into perfecting this recipe, saving you the trial-and-error, to bring you a side dish that provides a delightful balance of flavors and textures, perfectly complementing a massive ribeye and a hearty potato dish. It’s more than just a salad; it’s an integral part of a luxurious dining experience at home.

Unpacking the Flavors: What Makes This Grilled Romaine and Pear Steakhouse Salad So Special?

The magic of this particular steakhouse salad lies in its carefully chosen components, each playing a crucial role in creating a harmonious blend of flavors and textures. We combine four incredible elements: perfectly grilled romaine, a luscious homemade blue cheese dressing, thinly sliced fresh pears, and crunchy candied walnuts. Together, they create a salad that is far from ordinary.

The Heart of the Salad: Our Irresistible Homemade Blue Cheese Dressing

A truly great salad hinges on an exceptional dressing, and ours is nothing short of a culinary masterpiece. This blue cheese dressing isn’t just good; it’s transformative, tying all the components of the salad together with its rich, tangy, and creamy profile. The secret to its unparalleled flavor lies in incorporating fresh, homemade ingredients that elevate it beyond anything store-bought.

Two essential ingredients, often overlooked in their homemade forms, are central to this dressing’s brilliance:

Homemade Mayonnaise: Many people view mayonnaise as a simple condiment, but making it from scratch is a revelation. It’s surprisingly easy, and once you taste the difference, you’ll wonder why you ever settled for the preservative-laden, store-bought versions. Homemade mayonnaise offers a clean, rich base, free from artificial additives, allowing the other flavors in the dressing to truly shine. It provides a velvety texture and a subtle tang that mass-produced mayo simply cannot replicate. Even if you’re not typically a mayonnaise fan, the fresh, vibrant taste of homemade will likely change your mind, as it did ours.

Homemade Crème Frâiche: This cultured cream is another ingredient that, when made at home, far surpasses its store-bought counterparts. While you can find crème frâiche in stores, often at a premium price, crafting it yourself is incredibly simple, requires only two ingredients, and costs pennies. It adds a sophisticated, slightly tart, and incredibly rich creaminess to the dressing that is distinct from sour cream or heavy cream. Its silky texture and mild tang complement the robust blue cheese beautifully, creating a dressing that is both decadent and balanced. Once you experience homemade crème frâiche, it’s likely to become a staple in your kitchen.

Choosing Your Blue Cheese: Naturally, the star of this dressing – and a key component of the salad itself – is the blue cheese. This is where personal preference truly comes into play, as the world of blue cheese offers an incredible spectrum of flavors and intensities. Some prefer milder varieties like Danish Blue, known for its creamy texture and gentle tang, or certain Italian Gorgonzolas, which can range from sweet and mild (Dolce) to more assertive (Piccante).

For those who enjoy a bolder flavor, the famous Stilton from England offers a rich, complex profile with a more pronounced savory note. And for the true blue cheese aficionados, the venerable Roquefort from France delivers an intense, salty, and crumbly experience that is undeniably in-your-face. American varieties also span a wide range, from subtle to intensely piquant. The key is to find what you love and embrace it. We recommend using a portion of your chosen blue cheese mashed into the dressing for its creamy essence, with the remaining crumbles sprinkled generously over the finished steakhouse salad for bursts of concentrated flavor and texture.

The Unexpected Star: What’s the Magic of Grilled Romaine Lettuce?

While romaine lettuce is a common and readily available staple, its true potential is often overlooked. In this recipe, grilling romaine transforms it from a humble base into a unique, flavorful component that sets this steakhouse salad apart. Romaine’s robust structure makes it an ideal candidate for grilling; unlike more delicate lettuces that would wilt into a sad mess, romaine holds up beautifully to direct heat.

Whether you opt for an indoor grill pan or the classic outdoor grill (especially delightful during the peak grilling seasons of spring and summer!), romaine loves the heat. A quick brush with olive oil and a few minutes on the grill are all it takes. The result is a wonderfully smoky flavor and a beautiful char on the edges, while the interior remains crisp-tender. This combination of smoky depth and refreshing crunch provides an exciting textural contrast to the creamy dressing and other toppings, proving that a little heat can elevate a simple vegetable to gourmet status.

Complementary Textures and Flavors: The Perfect Toppings

To truly round out this perfect steakhouse salad, we add two essential components that introduce sweetness, crunch, and a delightful contrast to the smoky romaine and tangy blue cheese: fruit and nuts.

The Fruit Component: Sweet, Juicy Pears. While other fruits might cross your mind, the choice of pears here is almost uncompromising. Their delicate sweetness, juicy texture, and slight tartness provide an ideal counterpoint to the richness of the blue cheese and steak. Bosc pears are particularly excellent due to their firm flesh and distinct flavor, though other varieties like Anjou or Bartlett would also work well. The key is ripeness: select pears that yield slightly to a gentle squeeze on the flesh; they will be perfectly sweet and tender. Pears that are as hard as a baseball will taste equally unyielding.

The Nut Component: Irresistible Candied Walnuts. While nuts are not strictly necessary – especially for those with allergies – they contribute a truly special touch to this salad. Our simple candied walnuts add a delightful crunch and a subtle sweetness that balances the pungent blue cheese and adds another layer of texture. Making them at home is surprisingly quick and easy, resulting in a warm, caramelized topping that is far superior to pre-packaged versions.

If walnuts aren’t your preference, pecans are another excellent choice, offering a similar buttery richness and crunch that pairs wonderfully with the salad’s other ingredients. Other viable options include toasted almonds (Marcona almonds for a gourmet touch), pine nuts, or even pumpkin seeds (pepitas) for a different flavor profile. However, for sheer balance with the assertive blue cheese, walnuts or pecans will always be my top recommendation, delivering that perfect sweet, crunchy finish.

Assembling Your Gourmet Steakhouse Salad: Tips for Perfection

Once all your components are prepared, assembling this Grilled Romaine and Pear Steakhouse Salad is quick and straightforward, bringing all the magnificent flavors together. Ensure your grilled romaine has cooled slightly to maintain its crispness. Arrange the grilled romaine halves on individual plates, then drizzle generously with the homemade blue cheese dressing. Artfully arrange the thin pear slices and a scattering of candied walnuts over the lettuce. A final flourish of freshly ground black pepper and a pinch of flaky sea salt (if desired) will enhance the flavors. For an extra touch, sprinkle the remaining crumbled blue cheese directly over each serving. This salad is best served immediately to enjoy the warm romaine and crisp walnuts.

Savor the Experience: Enjoy Your Ultimate Steakhouse Salad!

You’ve now unlocked the secret to creating a truly spectacular side dish that rivals any fine dining establishment. Don’t just take our word for it – give this Grilled Romaine and Pear Steakhouse Salad recipe a try, and we guarantee you won’t be disappointed. It’s a dish that brings gourmet sophistication and incredible flavor right to your dinner table, perfect for special occasions or simply elevating a weeknight meal.

We absolutely love hearing from you! If you whip up this recipe, please leave us a comment below to share your experience, or tag us on Instagram @cooking_with_wine! We can’t wait to see your creations!

Looking for more culinary inspiration? Explore some of our other popular recipes:

• Crunchy Chicken with White Wine Lemon Butter Sauce
• Guacamole From Scratch
• Parmesan Herb Asparagus with Prosciutto and Pine Nuts
• Homemade Garlic Fries

📖 Recipe: Grilled Romaine and Pear Steakhouse Salad

Grilled Romaine and Pear Steakhouse Salad

Prep Time: 10 mins

Cook Time: 5 mins

Total Time: 15 mins

Course: Appetizer, Salad

Cuisine: American

Servings: 2 servings

Calories: 300 kcal

Print Recipe

Ingredients

• 2 hearts of romaine lettuce – split lengthwise
• ¼ cup olive oil
• 1 ripe bosc pear
• 1 recipe homemade blue cheese dressing
• 1 cup candied walnut halves
• Salt and pepper to taste

For the Homemade Blue Cheese Dressing

• 5 oz blue cheese (divided 3 oz for dressing, 2 oz for topping)
• 2 tbs buttermilk
• 4 tbs crème frâiche
• 3 tbs mayonnaise
• 1 teaspoon white wine vinegar
• 1 teaspoon apple cider vinegar
• ¼ teaspoon sugar
• ⅛ teaspoon cayenne pepper
• ⅛ teaspoon white pepper
• ⅛ teaspoon mustard powder

For the Candied Walnuts

• 1 cup walnut halves
• ¼ cup granulated sugar
• 1 tablespoon butter
• pinch of salt

For the Homemade Mayo** (optional, highly recommended)

• 3 egg yolks (room temp)
• 20 g Dijon mustard
• 10 g white wine vinegar
• Pinch of salt
• Pinch of white pepper
• 500 ml vegetable oil (or other neutral oil)
• 15 g lemon juice

For the Homemade Crème Frâiche** (optional, highly recommended)

• 8 ounces heavy cream
• 1 ounce cultured buttermilk

Instructions

Grilled Romaine and Pear Salad Assembly

1. Thinly slice the ripe pear and set aside.
2. Brush the romaine halves generously with olive oil. Place them on a hot grill or griddle, grilling until the edges develop a beautiful char and the lettuce is slightly tender, about 2-3 minutes per side.
3. Remove the grilled romaine from the heat. Arrange on serving plates and immediately drizzle with the homemade blue cheese dressing. Top with the pear slices, candied walnuts, and a final sprinkle of salt and pepper to taste.

Homemade Blue Cheese Dressing Preparation

1. In a mixing bowl, take 3 oz of the blue cheese and mash it with a fork until it’s relatively smooth. This helps it blend better into the dressing base.
2. Add the buttermilk, crème frâiche, mayonnaise, white wine vinegar, apple cider vinegar, sugar, cayenne pepper, white pepper, and mustard powder to the mashed blue cheese. Mix thoroughly until all ingredients are well combined and the dressing is smooth.
3. The remaining 2 oz of blue cheese should be crumbled and reserved to sprinkle on top of your finished salad, or any other dish where you desire extra blue cheese flavor and texture.

Candied Walnuts Preparation

1. Combine walnut halves, granulated sugar, butter, and a pinch of salt in a nonstick skillet over medium heat.
2. Stir frequently, heating until the sugar has completely melted and coats the walnuts, which usually takes about 5 minutes. Be careful not to burn the sugar.
3. Remove the skillet from the heat and immediately pour the candied walnuts onto a piece of parchment paper. Use a spoon or spatula to separate the nuts as much as possible before they cool and stick together. Allow them to cool completely before adding to the salad; they will become crunchy as they cool.

Homemade Mayo** (optional) Preparation

1. In a bowl, whisk together the egg yolks, Dijon mustard, white wine vinegar, salt, and white pepper until thoroughly combined and slightly lighter in color.
2. Begin to add the neutral vegetable oil in a very slow, steady drizzle while continuously whisking vigorously. The key is to add the oil slowly at the beginning to allow the mixture to emulsify (bind with the egg yolks). Once it starts to thicken, you can gradually increase the rate at which you add the oil, but always maintain a steady stream while whisking.
3. Once all the oil is incorporated and the mayonnaise is thick and creamy, whisk in the lemon juice to brighten the flavor and adjust consistency.
4. At this point, you can customize your mayonnaise by adding various flavorings. Consider a pinch of cayenne pepper for heat, finely chopped fresh herbs like tarragon, thyme, or cilantro, or even the finely grated zest of a citrus fruit for an aromatic boost. Store in an airtight container in the refrigerator for up to a week.

Homemade Crème Frâiche** (optional) Preparation

1. In a clean plastic container or glass jar, combine the heavy cream and cultured buttermilk. Stir gently to mix.
2. Cover the container loosely (to allow air circulation) and let it sit at room temperature on your counter overnight, or for up to 24 hours. The mixture will thicken as the buttermilk cultures the heavy cream.
3. Check the texture; it should be thick and spoonable. If it’s thickening slowly, leave it out for a little longer, checking periodically. Once it has reached the desired consistency, stir it gently, then store it in an airtight container in the refrigerator for up to 2 weeks.

Nutrition Information

Calories: 300 kcal per serving

(Nutritional values are estimates and may vary based on specific ingredients and preparation methods.)

Tried this recipe? Let us know how it was! We love your feedback!