If you’ve ever dined at San Francisco’s legendary House of Prime Rib, you know that their famous salad is just as memorable as the prime rib itself. It’s crisp, creamy, and full of that classic steakhouse flavor—fresh greens, a tangy dressing, and a dusting of shredded beets and hard-boiled eggs that give it a beautiful color and texture. The secret, though, is that signature creamy dressing that’s poured tableside from a chilled silver bowl and tossed right before serving.
I decided to bring that experience home, and after a few rounds of tasting and testing, this copycat House of Prime Rib Salad recipe turned out spot-on. It’s fresh, flavorful, and feels indulgent without being heavy. Whether you’re serving it alongside steak, roast beef, or simply enjoying it as a special salad course, it’s a timeless classic that makes any meal feel a little more elegant.
Why You’ll Love This Recipe
This salad is everything you want in a restaurant-quality dish—crisp lettuce, tangy dressing, and beautiful garnishes that make every bite a little different. The dressing is rich but balanced, creamy with just enough acidity to brighten the greens. It’s hearty enough to serve with a steak dinner but refreshing enough to enjoy on its own.
You’ll love how easy it is to make at home. The dressing takes just a few minutes to blend, and the rest is simply assembling fresh ingredients. It’s impressive enough for guests but simple enough for weeknight dinners. Once you make it, you’ll understand why this salad has become a legend.
What You’ll Need
For the Salad:
- 1 large head romaine lettuce, chopped
- 1 small head iceberg lettuce, chopped
- ½ cup thinly sliced beets (canned or roasted)
- 2 hard-boiled eggs, finely chopped
- ½ cup croutons (homemade or store-bought)
- Freshly cracked black pepper, to taste
For the Creamy Dressing:
- ½ cup mayonnaise
- ⅓ cup sour cream
- 2 tablespoons white vinegar
- 1 tablespoon Worcestershire sauce
- 2 teaspoons prepared horseradish (or more to taste)
- 1 teaspoon sugar
- ½ teaspoon Dijon mustard
- ½ teaspoon celery salt
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon milk or cream (for thinning, if needed)
Pro Tips
- Chill everything. Keep the lettuce, dressing, and even your mixing bowl cold before tossing. It’s the House of Prime Rib way.
- Toss right before serving. The salad should be coated evenly but not soggy.
- Use a mix of lettuces. Combining romaine and iceberg gives the salad a perfect balance of crunch and freshness.
- Don’t skip the beets. They add color, sweetness, and that signature steakhouse flair.
- Make the dressing ahead. It tastes even better after sitting for a few hours in the fridge.
Tools You’ll Need
- Large salad bowl (preferably chilled)
- Whisk or blender for the dressing
- Measuring cups and spoons
- Cutting board and knife
- Tongs or salad forks for tossing
Substitutions and Variations
- Dressing base: Swap mayonnaise for Greek yogurt for a lighter option.
- Vinegar: Use apple cider or white wine vinegar for a slightly different tang.
- Extra flavor: Add a few dashes of hot sauce or a pinch of cayenne for mild heat.
- Toppings: Try adding chopped bacon, cherry tomatoes, or blue cheese crumbles.
- Make it entrée-style: Add grilled shrimp or steak slices on top for a full meal.
Make Ahead Tips
You can make the dressing up to 3 days in advance—store it in an airtight container in the fridge. The salad components (lettuce, eggs, beets, and croutons) can also be prepped ahead, but keep them separate until right before serving to maintain freshness and crunch.
If you’re serving this for guests, prep all ingredients in the morning and assemble just before dinner—it’s restaurant-level easy.
Instructions
Step 1: Prepare the Dressing
In a medium bowl, whisk together mayonnaise, sour cream, vinegar, Worcestershire sauce, horseradish, sugar, Dijon mustard, celery salt, garlic powder, onion powder, salt, and black pepper until smooth. Adjust consistency with a splash of milk or cream if desired. Taste and adjust seasoning to your liking. Refrigerate for at least 30 minutes before using.
Step 2: Chill the Salad Components
Rinse and chop the romaine and iceberg lettuce. Dry thoroughly using a salad spinner or paper towels, then refrigerate until cold and crisp.
Step 3: Prepare the Garnishes
Chop the hard-boiled eggs and slice the beets thinly. Set aside.
Step 4: Assemble the Salad
In a large chilled bowl, combine the romaine and iceberg lettuces. Add the chopped eggs, sliced beets, and croutons.
Step 5: Toss with Dressing
Pour the creamy dressing over the top and toss gently until everything is evenly coated. The dressing should cling lightly to the leaves without pooling.
Step 6: Season and Serve
Transfer to serving plates and finish with a sprinkle of black pepper. Serve immediately for the freshest flavor.
Serving Suggestions
- Serve as a starter before steak, roast beef, or prime rib dinners.
- Pair with garlic bread or dinner rolls for a traditional steakhouse touch.
- Add thinly sliced roast beef or grilled chicken to make it a main course salad.
- Serve alongside baked potatoes and creamed spinach for a true House of Prime Rib-style meal.
- For presentation, toss the salad tableside like they do at the restaurant.
Leftovers and Storage
If you anticipate leftovers, store the dressing separately from the salad to keep the greens from getting soggy. Dressed salad should be eaten immediately, while undressed greens can be refrigerated for up to 2 days in a sealed container. The dressing will stay fresh for up to 5 days in the refrigerator.
Avoid freezing the dressing—mayonnaise and sour cream don’t hold up well after thawing.
Nutrition and Benefits
- Fresh and crisp: A mix of iceberg and romaine keeps the salad refreshing and satisfying.
- Protein and nutrients: Eggs add protein, while beets bring antioxidants and natural sweetness.
- Creamy but balanced: The dressing is rich, but the vinegar and horseradish keep it light and tangy.
- Restaurant quality: Simple ingredients combine to create a truly special salad experience.
Recipe FAQ
1. Can I use store-bought dressing instead?
You can, but homemade dressing is what makes this salad so special. If you’re in a pinch, use a creamy Italian or ranch-style dressing as a base and stir in a little horseradish.
2. What kind of beets work best?
Canned sliced beets are closest to what House of Prime Rib uses. You can also roast fresh beets for a slightly earthier flavor.
3. How can I make the dressing lighter?
Swap mayonnaise for Greek yogurt or light sour cream. You’ll get the same creamy texture with fewer calories.
4. Can I make this salad ahead of time?
You can prep all the ingredients and the dressing ahead, but don’t toss it until just before serving to keep the lettuce crisp.
5. How spicy is the dressing?
It’s mild, but the horseradish adds a subtle heat and depth of flavor. You can adjust the amount to your taste.
6. What can I serve this with besides steak?
It pairs wonderfully with grilled chicken, salmon, or pork tenderloin. It also works as a side for pasta or hearty soups.
7. How long does the dressing last?
The dressing stays fresh in the fridge for up to 5 days in a tightly sealed jar. Shake or stir before using again.
Classic Steakhouse Elegance at Home
This House of Prime Rib Salad Recipe brings the charm of an iconic steakhouse straight to your kitchen. It’s crisp, creamy, and full of flavor—the kind of salad that can stand proudly beside a perfectly cooked roast or steak.
Making it at home is surprisingly simple, and the results are every bit as satisfying as the original. It’s proof that sometimes the simplest ingredients, prepared the right way, can create something truly extraordinary.
