Recipe: Texas Caesar Salad with Cilantro Dressing

This delightful salad is a favorite of the West Creek Supper Club.

INGREDIENTS

DRESSING:

  • ⅔ cup chopped cilantro
  • ¼ cup plain yogurt
  • ¼ cup red wine vinegar
  • ¼ cup Parmesan cheese
  • ¼ cup chopped shallots
  • 2 anchovy fillets
  • 2 cloves garlic
  • 1 jalapeno pepper, seeded, chopped
  • 1 Tbsp. fresh lemon juice
  • ¾ cup olive oil
  • salt, freshly ground pepper, to taste

SALAD:

  • 8 cups bite-size romaine lettuce
  • 3 cups croutons
  • 1 large red bell pepper, chopped
  • 1 cup white or yellow sweet corn kernels
  • ½ cup oil-packed sun-dried tomatoes, drained,
  • thinly sliced
  • shaved, shredded, or grated Parmigiano Reggiano cheese

DIRECTIONS

  1. To make the dressing, puree the first 9 ingredients in a food processor or blender until smooth. Gradually add olive oil and blend. Season the dressing with salt and pepper, to taste.
  2. In a salad bowl, combine the lettuce, croutons, bell pepper, corn, and sun-dried tomatoes. Toss with some of the dressing to lightly coat and garnish with additional Parmesan on top.

Makes 4-6 servings.

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