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Caesar Salad, Texas (D, TNT)
Source: Bon Appetit, July 1999
Serves: 4

2/3 cup fresh cilantro, chopped
1/4 cup plain yogurt
1/4 cup red wine vinegar
1/4 cup Parmesan cheese, freshly grated
1/4 cup shallots, chopped
2 anchovy fillets
2 cloves garlic
1 jalapeno, seeded and chopped
1 tbsp. fresh lemon juice
3/4 cup olive oil
8 cups romaine lettuce leaves, in bite size pieces
3 cups 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 sliced
Additional freshly grated Parmesan cheese

Puree the first 9 ingredients in a processor until smooth. Gradually add the olive oil and process until well blended. Season to taste with salt and pepper. May be prepared 1 day ahead, cover and refrigerate.

Combine the romaine lettuce and next 4 ingredients in a large bowl.

Toss with enough dressing to coat. Garnish with additional Parmesan cheese.

Posted by Sheryl Donner

Nutritional Info Per Serving: N/A