Texas Caesar Salad

• 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 jalapeno 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

1. Puree first 9 ingredients in processor until smooth.
2. Gradually add olive oil and process until blended.
3. Season dressing to taste with salt and pepper.
4. (Can be prepared 1 day ahead.
5. Cover and refrigerate.)
6. Combine romaine lettuce and next 4 ingredients in large bowl.
7. Toss with enough dressing to coat.
8. Garnish with additional grated Parmesan.

fresh cilantro, plain yogurt, red wine vinegar, freshly grated parmesan cheese, shallots, anchovy, garlic, jalapeno chili, lemon juice, olive oil, bitesize pieces romaine lettuce, purchased salad croutons, red bell pepper, corn, tomatoes, parmesan cheese

Taken from www.epicurious.com/recipes/food/views/texas-caesar-salad-101839 (may not work)