ARIZONA CEASAR SALAD

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ARIZONA CEASAR SALAD image

Categories     Leafy Green     Herb     No-Cook

Yield 6, or more if served buffet style at a barbecue as

Number Of Ingredients 15

2/3 cup chopped fresh cilantro
1/4 cup plain yogurt
1/4 cup red wine vinegar
1/4 cup (good)grated or shredded parmesan cheese
1/4 cup chopped shallots
2 anchovy fillets or heaping tsp of anchovy paste.
2-3 cloves garlic
1 jalepeno chili, seeded and chopped
1 tablespoon fresh lime juice
3/4 cup olive oil
8 cups bite sized pieces of romaine lettuce
1/2 large each yellow and red bell peppers, diced.
1 cup (good) frozen white corn, thawed and patted dry
1 cup oil packed sun dred tomatoes, pat dry and chop
1 good size ripe avocado

Steps:

  • Puree first 9 ingredients in processor until smooth. Gradually add the olive oil and process until blended. Season to taste with salt and pepper. (can be prepared one day ahead) Cover and refrigerate. If preparing salad a few hours ahead, to keep in fridge, combine lettuce and all remaining ingredients except avocado. Pit, peel and dice avocado to add just prior to tossing with dressing and serving. YUM!!!

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