HEARTS OF ROMAINE WITH ROASTED PEPPERS AND CABRALES DRESSING

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Hearts of Romaine with Roasted Peppers and Cabrales Dressing image

Categories     Salad     Leafy Green     Pepper     Side     Roast     Blue Cheese     Lime     Bell Pepper     Summer     Oregano     Gourmet     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 10

For roasted peppers
2 fresh poblano chiles
2 red bell peppers
For dressing
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

Steps:

  • 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.
  • Transfer to a bowl, then cover and let steam 10 minutes. Peel, seed, and cut into thin strips.
  • Make dressing:
  • Whisk together dressing ingredients in a large bowl.
  • 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.

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