Cabeuser's Blog

My good friend, Mary, first made this wonderful salad for our family!  The big problem with it happens when Chelsea begins eating all of the croutons before the salad is done!  This salad is Texas Big, Texas Spicy, and Texas Great!

You will need a bit of time to make it so don’t think that you can just throw the thing together but your efforts will be rewarded!

Dressing

3 cloves garlic ( I sometimes used roasted and if so use about 5 to 6 cloves garlic.  Remember garlic is great for fleas. Mark has never had fleas since we have been married.)

2 shallots peeled

4 anchovies (I like anchovies so sometimes I used the entire tin.)

1 fresh jalapeno cored and all seeds removed

1 bunch cilantro

1/2 cup red wine vinegar

1/2 cup Romano Cheese

1 egg yolk

1/2 teaspoon Black pepper

1 teaspoon lemon juice

Salt to taste

1 Cup EV Olive oil

Place all of the above ingredients except the olive oil into a blender and puree.  Slowly add the olive oil and blend until smooth.  Chill this dressing.

For Salad

3 heads Romaine lettuce

3 Red Bell peppers

1 bag of frozen sweet white corn ( you can also use fresh ears, slicing the corn from the cob)

1 teaspoon olive oil

Cayenne Croutons (see below recipe)

1/2 cup sundried tomatoes (marinated in oil)

1/4 cup Grated Romano Cheese

Wash lettuce, cut into bite sized pieces, cover and chill.

Saute slice bell peppers and corn in olive oil until tender.  Set aside.

Prepare croutons according to the following recipe. Cook in a 350 degree oven until brown and crunchy.

Crouton Recipe

1/2 loaf french bread chopped into cubes

1/3 cup melted butter plus 1/4 cup olive oil

2 teaspoons chili powder

1/2 teaspoon cayenne pepper

1 teaspoon of cumin seed

1/2 teaspoon ground thyme

1/4 teaspoon salt

In a large bowl, mix bread cubes and the above ingredients.  Toss until well coated.  Place in a sheet pan and bake until crunchy.  Do not place these on the salad while they are hot!

NOW TO PUT IT ALL TOGETHER

In a large bowl, combine the lettuce and dressing and toss.  Add the bell pepper/corn mixture  and sun dried tomatoes and lightly toss, reserving a bit for the top garnish.  Toss again with the Romano and Croutons.  Serve immediately!