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Recipe for :

Texas Caesar Salad
This recipe comes from Recipes in The Mail.


2/3 cup chopped fresh cilantro
1/4 cup plain yogurt
1/4 cup red wine vinegar
1/4 cup freshly grated Parmesan cheese
1/4 cup chopped shallots
2 anchovy fillets
2 garlic cloves
1 jalapeño chili, seeded, chopped
1 tablespoon fresh lemon juice
3/4 cup olive oil

8 cups bite-size pieces romaine lettuce (from 2 heads)

3 cups purchased salad 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
Additional freshly grated Parmesan cheese


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.

Serves 4