Texas Caesar Salad

White corn, cilantro and jalapeño chili give the classic Caesar a Texas accent.


2/3 cup 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 fillets anchovy
2 cloves garlic
1 jalapeño chili, seeded, chopped
1 Tbsp fresh lemon juice
3/4 cup olive oil
8 cups romaine lettuce, bite-size pieces (from 2 heads)
3 cups croutons
1 large red bell pepper, diced
2 ears sweet white corn, kernels removed
1 cup oil-packed sun-dried tomatoes, drained, patted dry, thinly sliced
Parmesan cheese, freshly grated



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.



4 servings




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