Best Texas Caesar Salad Recipes

Texas Caesar Salad image

Yield Serves 4

Number Of Ingredients 16

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

Steps:

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.

Texas Caesar Salad image

Provided by JHOmade

Categories Vegetable

Time 15m

Yield 6-8 Salads, 6-8 serving(s)

Number Of Ingredients 15

2/3 cup chopped cilantro
1/4 cup plain yogurt
1/4 cup red wine vinegar
1/4 cup parmesan cheese
1/4 cup chopped shallot
2 anchovy fillets
1 jalapeno, chopped
1 tablespoon lemon juice
3/4 cup olive oil
8 cups romaine lettuce
1 (16 ounce) jar roasted red peppers
1 (7 ounce) can white shoepeg corn
1 cup sun-dried tomato packed in oil, patted dry and diced
crouton
parmesan cheese (to garnish)

Steps:

Combine first 9 ingredients in blender until smooth. Gradually drizzle in olive oil. Blend until creamy.
Wash, dry and tear Romaine Lettuce into serving bowl(s). Top with Red Peppers, Corn, and Sun Dried Tomatoes and drizzle on dressing. Toss to coat. Top with Parmesan cheese and croutons.

Texas Caesar Salad image

Provided by Daily Inspiration S

Time 20m

Number Of Ingredients 16

2/3 c fresh cilantro chopped
1/4 c plain yogurt
1/4 c red wine vinegar
1/4 c parmesan cheese, freshly grated
1/4 c shallots, chopped
2 anchovy fillets
2 cloves garlic
1 jalapeno pepper, seeded and chopped
1 Tbsp fresh lemon juice
3/4 c olive oil (or less to taste)
8 c romain lettuce (2 heads), chopped
3 c salad croutons
1 large red bell pepper, diced
2 ears sweet white or yellow corn, kernels removed
1 c oil-packed sun-dried tomatoes, drained and patted dry - thinly sliced
additional freshly grated parmesan cheese

Steps:

1. Puree first 9 ingredients in processor until smooth. Gradually add olive oil and process until blended. Season dressing to taste with salt and pepper.
2. Combine romaine lettuce and next 4 ingredients in a large bowl. Toss with enough dressing to coat. Garnish with additional grated parmesan cheese.