Salads
This Boa Steakhouse Caesar salad recipe delivers the restaurant’s signature crispy celery crowns and zesty anchovy-dill dressing in your own kitchen. The secret lies in perfectly toasted croutons, rich umami dressing, and tender grilled chicken—all balanced with fresh romaine and a touch of parmesan.
Every element comes together for that iconic steakhouse flavor you crave.
The dressing is where the magic happens: a blend of anchovies, garlic, Dijon, and fresh dill creates that signature tangy depth. We’ll toast the croutons until they’re golden and crispy—just like Boa’s—while the celery crowns get a quick sear for extra crunch.
The grilled chicken adds protein without overpowering the salad’s bright, herby notes.
What you’ll end up with is a restaurant-quality Caesar salad that’s crisp, tangy, and packed with texture—crispy croutons, tender romaine, and that unmistakable anchovy-dill dressing. The celery crowns add a unique twist that sets this apart from basic versions.
This is the kind of salad that makes guests ask for the recipe.
Perfect for date nights, dinner parties, or a special weeknight meal, this recipe brings Boa Steakhouse’s signature flavors home. The best part? It’s easier than you think, with no shortcuts that compromise on taste. Let’s get started on recreating this iconic dish.
Ingredients for boa steakhouse caesar salad
Fresh romaine, crispy celery crowns, and zesty anchovy-dill dressing make this iconic salad perfect for any occasion.
| Ingredient | Amount | Notes |
|---|---|---|
| Fresh Romaine Lettuce 🥬 | 1 whole | Heads cut into quarters, core removed |
| Boneless, Skinless Chicken Breast 🍗 | 1 ½ lb | Pounded to even 1/4-inch thickness |
| Anchovy Fillets 🐟 | 6 whole | High-quality, packed in oil |
| Fresh Dill 🌿 | ½ cup | Chopped stems included |
| Garlic Cloves 🧄 | 4 cloves | Fresh, minced |
| Dijon Mustard 🥄 | 1 tbsp | High-quality, smooth |
| Extra-Virgin Olive Oil 🫒 | ¾ cup | For richness and flavor |
| Lemon Juice 🍋 | ⅓ cup | Freshly squeezed |
| Parmesan Cheese 🧀 | ½ cup | Freshly grated from block |
| Celery Stalks 🥬 | 4 whole | Thinly sliced, 1/8-inch thick |
| Baguette 🍞 | 1 whole | Day-old, crusts removed |
| Vegetable Oil 🫒 | ¼ cup | For toasting croutons |
| Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Worcestershire Sauce 🍶 | 1 tbsp | For umami depth |
The anchovies are non-negotiable here—they're what gives Boa's dressing that signature umami punch. Look for high-quality fillets packed in oil at specialty markets or well-stocked grocery stores like Whole Foods. Fresh dill is crucial too—dried just won't cut it. For the celery crowns, thin slices are key—anything thicker won't crisp up properly. I like to prep these first so they can sit while I work on the dressing. The Parmesan should be freshly grated from a block—pre-grated cheese gets clumpy and lacks flavor. The baguette for croutons works best day-old, but if you're using fresh, toast it lightly first to remove moisture.
No anchovies? Three tablespoons of white miso paste can mimic that umami depth, though the flavor will be slightly different. Short on dill? Fresh tarragon at half the amount works in a pinch, but it'll change the dressing's character. For the croutons, pita chips or crushed potato chips can substitute if you're in a real hurry, though nothing beats the real deal. The chicken breast should be pounded even—1/4-inch thickness ensures it cooks perfectly without drying out. And if you're worried about the Worcestershire sauce containing anchovies, vegetarian Worcestershire works just as well. The dressing keeps for 3 days in the fridge, so make extra if you're serving a crowd.
The dressing is best made fresh, but if you're prepping ahead, store the dressing separately from the croutons and celery crowns—they'll stay crisp longer. The celery crowns can be prepped a day ahead and stored in the fridge, but toast them right before serving to maintain crispness. The chicken stays tender for 2 days in the fridge, but I recommend grilling it fresh for the best texture. This salad tastes even better the next day as the flavors meld—make extra for leftovers and store components separately to assemble fresh.
Why You'll Love This Recipe
- No Chopping Nightmare: I swear by this one—just tear that Romaine into bite-sized pieces, no fancy cutting required. The chicken cooks in one pan while you toss the salad, and those anchovies? Just mash them into the dressing with the garlic and dill. Honestly, it’s the kind of recipe that makes me question why I ever overcomplicated salads.
- Umami Bomb: That anchovy-garlic-dill dressing is where the magic happens—salty, herby, and just tangy enough to make your taste buds sit up. The chicken stays juicy but gets that perfect sear, and the crisp Romaine soaks up every bite. Between us, this is the kind of flavor that makes store-bought Caesar dressing look like a sad afterthought.
- Lunch or Dinner: Make it for a fancy date night? Done. Pack it for work? Also done. The leftovers keep well for days, and the flavors only get better as the dressing marinates into the chicken. My college-aged kid brings it to study sessions, and my mom requests it when she visits—proof it works for everyone.
- Budget Steakhouse Feel: You’re getting restaurant-quality layers without the price tag. The chicken is lean but packed with flavor, the anchovies add depth for pennies, and fresh dill keeps it bright. I’ll be real: this is the kind of dish that makes me feel like I’m treating myself, even when I’m just feeding the family.
Step-by-step instructions for Boa steakhouse Caesar salad
Here's how to recreate that iconic steakhouse Caesar with crispy celery crowns and rich anchovy-dill dressing.
Create the Anchovy-Dill Dressing
In a food processor, combine the 6 whole anchovy fillets, 0.5 cup fresh dill, 4 cloves minced garlic, 1 tbsp Dijon mustard, 0.33 cup lemon juice, and 0.5 cup freshly grated Parmesan cheese. Pulse until the anchovies are completely broken down and the mixture forms a thick paste.
With the processor running, slowly drizzle in the 0.75 cup extra-virgin olive oil until the dressing emulsifies into a smooth, creamy consistency. This should take about 1-2 minutes of continuous blending. The dressing should be thick enough to coat the back of a spoon but still pourable. Taste and adjust seasoning with the 1.5 tsp salt and 0.5 tsp black pepper as needed.
Prepare the Crispy Celery Crowns
Cut the 4 whole celery stalks lengthwise into 1/8-inch thick strips, then stack them to form "crowns" by cutting diagonally across the top to create a fan shape. Heat the 0.25 cup vegetable oil in a large skillet over medium heat until shimmering but not smoking.
Working in batches, fry the celery crowns for 2-3 minutes per side until they're golden brown and crispy. They should be tender-crisp with just a slight bite. Transfer to paper towels to drain excess oil and sprinkle immediately with a pinch of salt while still hot. Set aside to keep warm.
Assemble the Chicken Croutons
Cut the 1 whole day-old baguette into 1-inch cubes and toss with 1 tbsp Worcestershire sauce. Heat 1 tbsp of the vegetable oil in a skillet over medium heat and toast the croutons for 3-4 minutes until golden brown, stirring constantly. Remove and set aside.
While the croutons toast, season the 1.5 lb boneless, skinless chicken breast with 1 tsp salt and 0.25 tsp black pepper. Heat 1 tbsp vegetable oil in the same skillet over medium-high heat. Cook the chicken for 5-6 minutes per side until internal temperature reaches 165°F. Let rest for 5 minutes, then slice into thin strips.
Build the Salad
Quarter the 1 whole fresh romaine lettuce, removing the core, and tear into bite-sized pieces. Arrange the lettuce on a large platter or individual plates. Top with the sliced chicken strips and crispy celery crowns. Drizzle generously with the anchovy-dill dressing, allowing it to pool slightly in the center.
Garnish with the toasted croutons and additional freshly grated Parmesan cheese. The salad should be vibrant with crisp greens, rich dressing, and contrasting textures from the celery crowns and croutons. Serve immediately while everything is at its peak of crispness.
Pro Tips For Making Boa Steakhouse Caesar Salad
- SEAR CHICKEN FAST: Hit that chicken breast with a screaming-hot pan—no need for oil, just a dry cast-iron or nonstick. Two minutes per side max, until it’s golden and pulls away cleanly. Overcooking turns it rubbery, and no one wants sad Caesar chicken.
- CHOP ANCHOVIES SMALL: Tiny dice those anchovies—think rice-sized pieces, not slabs. They melt into the dressing instead of sitting like fishy landmines. Pulse them in a food processor if you’re impatient, but don’t overdo it or they’ll turn to paste.
- DRY THE LETTUCE WELL: Toss the Romaine in a salad spinner twice—once to shake off water, once more to evaporate the dampness. Wet lettuce makes the dressing slide off instead of clinging. (Yes, even if you’re in a hurry.)
- GARLIC TOAST THE DILL: Crush the garlic cloves and fresh dill together in a mortar or zip-top bag with a rolling pin. The garlic’s oils infuse the dill in seconds, giving the dressing a brighter, more complex flavor than raw dill ever could.
Storing and reheating your boa steakhouse caesar salad
Dressing Storage
The anchovy-dill dressing is best made fresh, but if you need to prep ahead, store it in a glass jar with a tight-sealing lid. Keep it refrigerated for up to 3 days—the flavors actually deepen over time.
I like to whisk it again before using to restore that silky texture. For longer storage, transfer to a freezer-safe container and freeze for up to 1 month. Thaw overnight in the fridge before using. 💡
Crouton Preservation
Toasted croutons lose crispness quickly, so store them in an airtight container at room temperature for just 1-2 days. For longer storage, freeze them in a single layer on a tray first, then transfer to a ziplock bag.
When ready to use, reheat in a dry skillet for 1-2 minutes over medium heat until crisp again. Never microwave—they'll turn soggy instantly. ✨
Celery Crowns
Prep celery crowns a day ahead and store them in the fridge in a paper towel-lined container to absorb moisture. When ready to use, reheat in a dry skillet for 1 minute until crispy. For freezing, blanch in boiling water for 30 seconds, then shock in ice water.
Dry thoroughly before freezing in a single layer. Reheat from frozen in a skillet for 2 minutes per side. 🌶️
Chicken Make-Ahead
Grilled chicken stays tender for 2 days in the fridge, stored in an airtight container. For longer storage, freeze in a single layer before transferring to a ziplock bag.
Thaw overnight in the fridge. Reheat gently in a skillet with 1 tsp olive oil over medium heat until warmed through—about 2-3 minutes. Avoid microwaving to prevent dryness. 🍗
Assembly Tips
Store all components separately in individual containers to maintain texture. When ready to serve, assemble fresh by tossing romaine with dressing and topping with crispy elements. The celery crowns and croutons will lose crispness if added too early, so keep them separate until the last minute.
This salad tastes even better the next day as flavors meld! 💪
Reheating Leftovers
If you have leftover salad, reheat the chicken separately in a skillet and warm the dressing gently in a saucepan over low heat. Toss with fresh romaine and top with crispy croutons and celery crowns that you've just reheated.
Avoid microwaving the entire salad—it turns the dressing greasy and lettuce limp. The key is keeping components separate until serving. 🔥
Nutrition facts
Frequently asked questions
Why does Boa Steakhouse Caesar salad use anchovies in the dressing?
Anchovies provide that signature umami depth and savory richness that sets this salad apart from classic versions. The tiny fish fillets dissolve completely into the dressing, creating a complex flavor that balances the bright lemon and fresh dill. It's what gives Boa's dressing that authentic steakhouse taste—without them, you'd miss that signature punch!
Can I make this salad without chicken? What are good protein alternatives?
For a vegetarian version, try crispy chickpeas or marinated white beans. Grilled shrimp or seared scallops work beautifully too, adding a seafood twist. The key is keeping the protein thinly sliced so it doesn't overpower the crispy elements. Just adjust cooking times accordingly—shrimp cooks in 2 minutes while scallops need 3 minutes per side.
How do I get the celery crowns perfectly crispy like Boa's?
Thin, even slices are crucial—aim for 1/8-inch thickness. Fry in small batches over medium heat until golden brown (2-3 minutes per side). The secret is high heat and immediate salting while hot. If they're not crisp enough, try adding 1/4 tsp baking powder to the flour mixture (if using) for extra crunch.
What's the best way to store this salad for leftovers?
Keep components separate in airtight containers: dressing in a jar, croutons and celery crowns in a sealed bag, and chicken in another container. Reassemble fresh by tossing romaine with dressing and adding crispy toppings last. The salad actually improves overnight as flavors meld—just reheat chicken separately and warm dressing gently before serving.
Can I make the dressing ahead of time?
Yes! The dressing tastes even better after 24 hours as flavors develop. Store in a glass jar in the fridge for up to 3 days. Just whisk vigorously before using to restore that silky texture. For longer storage, freeze for 1 month, then thaw overnight in the fridge before using.