Texas Caesar
From millerbean 15 years ago
- - to make
- Serves 4
White corn, cilantro and jalapeño chili give the classic Caesar a Texas accent.
Ingredients
- 2/3 cup chopped fresh cilantro shopping list
- 1/4 cup plain yogurt shopping list
- 1/4 cup red wine vinegar shopping list
- 1/4 cup freshly grated parmesan cheese shopping list
- 1/4 cup chopped shallots shopping list
- 2 anchovy fillets shopping list
- 2 garlic cloves shopping list
- 1 jalapeño chili, seeded, chopped shopping list
- 1 tablespoon fresh lemon juice shopping list
- 3/4 cup olive oil shopping list
- 8 cups bite-size pieces romaine lettuce (from 2 heads) shopping list
- 3 cups purchased salad croutons shopping list
- 1 large red bell pepper, diced shopping list
- 2 ears sweet white corn, kernels removed shopping list
- 1 cup oil-packed sun-dried tomatoes, drained, patted dry, thinly sliced shopping list
- Additional freshly grated parmesan cheese shopping list
How to make it
- 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.
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