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.
MAKES 1 CUP
INGREDIENTS
- 1/3 cup vegetable oil
- ¼ cup rice vinegar ¼ cup honey
- 2 tablespoons Grey Poupon Dijon mustard
- 1 tablespoon chopped fresh cilantro
- 2½ teaspoons fresh lime juice
- 1 teaspoon sesame oil
- 1 ½ teaspoons minced red bell pepper
- 1 teaspoon minced onion
- ¼ teaspoon freshly ground black pepper
- pinch salt
INSTRUCTIONS:
- Combine all ingredients in a small glass or ceramic bowl. Stir well.
- Heat dressing in the microwave on high for I to 1½ minutes or until mixture begins to bubble. Remove dressing from microwave and whisk for I minute. This will emulsify the dressing and it should begin to thicken as it cools.
- Cover and chill for 2 hours before serving.
