Painted Desert Roasted Pepper Salad |
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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 4 |
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I made this as part of a special dinner for someone, and both of us thought it was exceptionally good. And it looks so impressive. I wish I had a digital camera! I couldn't find the fresh chiles, so I substituted some canned poblanos I had. But I will try it with the fresh chilies as soon as I can find them. I also had some of those new guacamole tortilla chips in the house, so I crushed up a few and sprinkled maybe a tablespoon or so on top of each serving. Even plain tortilla chips would work, but you don't need them. However, I liked the little bit of crunch it gave the salad. I estimated the time not including roasting the peppers. I found the recipe at Recipegoldmine on the web. Ingredients:
1/2 cup extra virgin olive oil |
1/4 cup vegetable oil |
2 cloves garlic |
1 tablespoon chopped onion, finely chopped |
1/4 cup cider vinegar |
1/2 teaspoon salt |
1/2 teaspoon sugar |
1/8 teaspoon mexican oregano (see note) |
fresh ground black pepper, to taste |
4 green chilies, mild,roasted (any combo of your choice of anaheim, new mexico or poblanos) |
1 red bell pepper, roasted |
1 green bell pepper, roasted |
1 yellow bell pepper, roasted |
cotija cheese or aged monterey jack cheese, crumbled or shredded,to taste (see note) |
romaine lettuce or other sturdy lettuce leaf (to garnish) |
Directions:
1. DRESSING: In a blender, purée the oils with the garlic and onion.
2. Strain into a large jar with a lid.
3. Add the remaining dressing ingredients to the jar.
4. Cover and shake well, then refrigerate for at least 30 minutes.
5. ROASTED PEPPERS SALAD: Slice the roasted chiles and roasted bell peppers into ribbons, 1/2 inch thick.
6. Arrange them decoratively on a serving platter, then pour the dressing over the chiles and peppers.
7. Sprinkle the cheese over the pepper mixture and garnish around the edges with the lettuce.
8. NOTE: I did not have mexican oregano, so I used epazote, and liked the results very much.
9. Other possible substitutions could be savory, regular oregano, thyme, rosemary, or summer savory.
10. I used about 2-3 tablespoons of shredded Monterey Jack cheese per serving, and I felt that was the perfect amount.
11. Although the recipe did not state it, I topped it with a little bit of crushed guacamole-flavored tortilla chips.
12. You could do the same with regular tortilla chips too, if desired.
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