Recipe Type: Salad Dressing
Cook Time: 5 minutes
This 38-unit casual dining chain may be small compared to many of the other chains whose food I’ve cloned, but Houston’s has a huge following of loyal customers throughout the country. I know this because for many years the restaurant sat at the top of my “most requested clones” list. I was finally ready to take on the challenge, but since there are no Houston’s where I live in Las Vegas, it required a road trip this time to Orange County, California. A couple plane rides, a bit of driving, some walking and a stumble or two later, I had a cooler full of Houston’s goodies secured safely back at the underground lab. After a few hours of chopping and mixing this simple sweet-and-sour salad slather from Houston’s was cracked.
1/3 cup vegetable oil
1/4 cup rice vinegar
1/4 cup honey
2 tablespoons Grey Poupon Dijon mustard
1 tablespoon chopped fresh cilantro
2 1/2 teaspoons fresh lime juice
1 teaspoon sesame seed oil
1 1/2 teaspoons minced red bell pepper
1 teaspoon minced onion
1/4 teaspoon freshly ground black pepper pinch salt
1. Combine all ingredients in a small glass or ceramic bowl. Stir well. 2. Heat dressing in the microwave on high for 1 to 1 1/2 minutes or until mixture begins to bubble. Remove dressing from microwave and whisk for 1 minute. This will emulsify the dressing and it should begin to thicken as it cools.
3. Cover and chill for 2 hours before serving.
Makes 1 cup.