Texas Caesar Salad
By á-170456
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Ingredients
- 2/3 cup chopped fresh cilantro
- 1/4 cup plain yogurt
- 1/4 cup red wine vinegar
- 1/4 cup freshly-grated Parmesan cheese
- 1/4 cup chopped shallots
- 2 anchovy fillets
- 2 garlic cloves
- 1 jalapeño chili seeded, chopped
- 1 tablespoon fresh lemon juice
- 3/4 cup olive oil
- Salt to taste
- Freshly-ground black pepper to taste
- 8 cups bite-size pieces romaine lettuce - (from 2 heads)
- 3 cups purchased salad croutons
- 1 large red bell pepper diced
- 2 ears sweet white corn kernels removed
- 1 cup oil-packed sun-dried tomatoes drained, patted
- dry, and thinly sliced
- Additional freshly-grated Parmesan cheese
Details
Servings 4
Preparation
Step 1
Purée first 9 ingredients in processor until smooth. Gradually add olive oil and process until blended. Season dressing to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
Combine romaine lettuce and next 4 ingredients in large bowl. Toss with enough dressing to coat. Garnish with additional grated Parmesan.
This recipe yields 4 servings.
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