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.