We call this our Steakhouse Salad because it fits right alongside a big, juicy ribeye or New York strip at a classic steakhouse. Grilling the romaine adds a hint of smoke and texture that pairs beautifully with a homemade blue cheese dressing, thin pear slices, and candied walnuts. This Grilled Romaine and Pear Steakhouse Salad is far from the boring pre-dinner salad — it’s a memorable starter that complements a hearty steak.
The Inspiration Behind this Steakhouse Salad
I’ve had plenty of steakhouse salads — some great, some forgettable. When they’re done well, a salad can elevate the entire steak dinner; when they’re not, the experience falls flat. This recipe focuses on what makes a steakhouse salad worth ordering: bold flavors, contrasting textures, and a dressing with real depth. We developed this version to bring that steakhouse quality to your table without unnecessary fuss.
What’s in this Grilled Romaine and Pear Steakhouse Salad?
The salad comes together from a few carefully chosen components: grilled romaine, a creamy homemade blue cheese dressing, thinly sliced pears, and candied walnuts. Each element plays a role — the charred romaine provides structure, the dressing adds richness, the pears bring juicy sweetness, and the candied walnuts contribute crunch and caramel notes.
Homemade Blue Cheese Dressing
A great dressing is the backbone of any good salad, and this blue cheese dressing transforms this dish into something special. It’s creamy, tangy, and textured with real blue cheese.
Two ingredients that really lift the dressing are mayonnaise and crème fraîche. Homemade mayonnaise makes a silky, clean-tasting base; store-bought versions work in a pinch, but if you have the time, whisking your own mayo is quick and well worth it. Crème fraîche adds a tangy, lush richness — you can find it premade at many grocery stores, or make a simple version at home with heavy cream and cultured buttermilk.
Of course, blue cheese is the star. Choose whichever variety you enjoy most: mild Danish blue, creamy Gorgonzola, assertive Stilton, or an intense Roquefort. Taste and pick what fits your preference, then crumble some into the dressing and reserve a bit to sprinkle over the finished salad.
What’s the deal with grilled romaine lettuce?
Romaine is ideal for this salad because it stands up to heat and keeps a satisfying crunch. Grilling (whether on an outdoor grill or a hot griddle) gives the leaves a pleasant char and smoky note while preserving their texture. This technique turns romaine from ordinary to something with real presence on the plate.
The Toppings
Two finishing touches complete the salad: fruit and nuts.
Pears are the fruit of choice here. Bosc or other ripe pears with a slight give work well — overly hard pears won’t have the same sweetness or texture. Slice them thinly so they mingle easily with the dressed lettuce.
For nuts, candied walnut halves are a favorite because their gentle sweetness and crunch contrast the pungent blue cheese. If you prefer, pecans are an excellent alternate choice. Other options like almonds, Marcona almonds, pine nuts, or pumpkin seeds (pepitas) can work, but walnuts or pecans pair exceptionally well with blue cheese.
Enjoy!
Give this Grilled Romaine and Pear Steakhouse Salad a try — it’s an easy way to add a memorable, restaurant-quality starter to your steak night. If you make it, tell us about it on Instagram @cooking_with_wine or leave a comment below.
Other popular recipe titles from our kitchen (for inspiration):
- 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
Ingredients
- 2 hearts of romaine lettuce — split lengthwise
- ¼ cup olive oil
- 1 ripe Bosc pear
- 1 recipe homemade blue cheese dressing (see below)
- 1 cup candied walnut halves
- Salt and freshly ground pepper, to taste
Homemade Blue Cheese Dressing
- 5 oz blue cheese (divided: 3 oz for the dressing, 2 oz for garnish)
- 2 tbsp buttermilk
- 4 tbsp crème fraîche
- 3 tbsp mayonnaise
- 1 tsp white wine vinegar
- 1 tsp apple cider vinegar
- ¼ tsp sugar
- ⅛ tsp cayenne pepper
- ⅛ tsp white pepper
- ⅛ tsp mustard powder
Candied Walnuts
- 1 cup walnut halves
- ¼ cup granulated sugar
- 1 tbsp butter
- Pinch of salt
Homemade Mayo (optional)
- 3 egg yolks, room temperature
- 20 g Dijon mustard
- 10 g white wine vinegar
- Pinch of salt
- Pinch of white pepper
- 500 ml neutral vegetable oil
- 15 g lemon juice
Homemade Crème Fraîche (optional)
- 8 ounces heavy cream
- 1 ounce cultured buttermilk
Instructions
Grilled Romaine and Pear Salad
- Slice the pear thinly and set aside.
- Brush the romaine halves with olive oil. On a hot grill or griddle, place the lettuce cut-side down and cook until the edges develop a light char, about 1–3 minutes per side depending on heat. Remove from the grill.
- Dress the warm romaine with blue cheese dressing, arrange pear slices over the leaves, scatter candied walnuts, crumble the reserved blue cheese on top, and finish with salt and pepper to taste.
Homemade Blue Cheese Dressing
- Mash 3 oz of the blue cheese with a fork in a bowl to break it down.
- Add buttermilk, crème fraîche, mayonnaise, vinegars, sugar, and spices. Stir until smooth and well combined. Crumble the remaining 2 oz of blue cheese over the finished salad or use as garnish.
Candied Walnuts
- In a nonstick skillet over medium heat, combine walnuts, sugar, butter, and a pinch of salt. Stir frequently until the sugar melts and coats the nuts, about 4–6 minutes.
- Pour the walnuts onto parchment paper and separate them as they cool. Once cooled, add to the salad.
Homemade Mayo (optional)
- Whisk yolks, mustard, vinegar, salt, and pepper together. Slowly drizzle in the oil while whisking constantly to emulsify. When the mixture has thickened, whisk in lemon juice. Flavor as desired with herbs, cayenne, or citrus zest.
Homemade Crème Fraîche (optional)
- Combine heavy cream and cultured buttermilk in a clean jar. Leave at room temperature overnight or up to 24 hours until thickened, then refrigerate and use within two weeks.