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Texas Caesar Salad

by Sally Bernstein

Serves 4  

8 cups romaine lettuce, cut up
3 cups croutons
1 large red bell pepper, diced
2 ears corn, kernels removed
1 cup cherry tomatoes cut in ½
Parmesan cheese, grated

Combine romaine lettuce, croutons, bell pepper, corn and tomatoes in a large bowl.
Toss with enough salad dressing (below) to coat.  Garnish with the Parmesan cheese.


Salad Dressing:
2/3 cup chopped fresh cilantro
¼ cup plain yogurt
¼ cup red wine vinegar
¼ cup freshly grated Parmesan cheese
¼ cup chopped shallots
2 anchovy fillets
2 garlic cloves
1 jalapeno chili, seeded, chopped
1 Tbsp. fresh lemon juice
¾ cup olive oil

Puree the first 9 dressing ingredients in a food processor until smooth.  Gradually add olive oil and process until blended.

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