It's also from a local restaurant - the chef-owner happily gives out his recipes. If you email him and ask, he'll send it. He also has one cookbook out and another one about to come out.
Sorry, cilantro-haters: there is cilantro. You may be able to figure out a substitute that will leave it still tasting good. Also, you control the amount of heat in it by how much of the seeds and ribs you remove from the jalapeno. Our current batch has no heat at all.
Bonnell's Jalapeño Garlic Vinaigrette House Dressing
4 jalapeños, seeds and veins removed
4 cloves garlic, peeled
3 limes, juice only
2 tb parmesan cheese
1.5 tbs Dijon mustard
1 small bunch cilantro
2/3 c oil, extra virgin olive oil and vegetable mixed
Salt and pepper to taste, approx 1.5 tsp of each
Put everything but the oil in a blender. Mix it until a uniform texture is reached. Drizzle the oil in last, very slowly. Check salt & pepper seasonings.
Bonnell's house salad is organic baby spring mix greens with a couple of cherry tomatoes and a bit of cucumber, lettuce tossed in the dressing, and sprinkled with queso fresca. Our closest grocery store didn't have queso fresca so I got Monterey Jack for myself and feta for Toby. Toby reports that the feta works great with it, but I hate feta so I will take his word for it. :)
* If they freak out at this, and surprisingly enough some of them do, a lot, I graciously allow them to accompany the dry salad with a slice or two of lemon, which I usually don't bother to squeeze on it. Honestly, you'd think there was something unnatural about not liking a bunch of goopy stuff on my lettuce. If you don't like the flavor of lettuce, here's a stunner: don't eat it.
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