©mittongtare studio
Recipe information
Yield
4 Servings
Ingredients
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
Need to make a substitution?
Preparation
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.