Hearts of Romaine with Roasted Peppers and Cabrales Dressing |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Ingredients:
2 fresh poblano chiles |
2 red bell peppers |
3 ounces cabrales or other blue cheese, grated |
2 tablespoons chopped fresh oregano |
2 tablespoons chopped fresh chives |
1/3 cup fresh lime juice |
1/2 cup extra-virgin olive oil |
3 hearts of romaine, separated into leaves |
Directions:
1. Roast peppers: Lay chiles and bell peppers on their sides on racks of gas burners and turn flame on high. (Or broil on rack of a broiler pan about 2 inches from heat.) Roast, turning with tongs, until skins are blackened, 5 to 8 minutes.
2. Transfer to a bowl, then cover and let steam 10 minutes. Peel, seed, and cut into thin strips.
3. Make dressing: Whisk together dressing ingredients in a large bowl.
4. Arrange salad: Dip each romaine leaf in dressing to coat, shaking off excess, and arrange on a platter. Toss pepper strips in remaining dressing and scatter over romaine.
5. Cooks' notes: · Peppers can be roasted 1 day ahead and chilled, covered.
6. · You can make dressing 1 day ahead and chill, covered. Bring to room temperature before using.
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