ROMAINE WITH CABRALES DRESSING AND CHILE STRIPS

Romaine with Cabrales Dressing and Chile Strips image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 14

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2 small heads Romaine lettuce
2 small tomatoes, cut into wedges
2/3 cup Cabrales cheese
1/2 bunch chopped fresh oregano
1 bunch chopped garlic chives
Juice of one lime
1 cup Spanish olive oil
Chile strips, recipe follows
1 egg
2 tablespoons water
4 large Poblano chiles, seeded and cut into 1/2 inch strips
1/4 cup cornmeal
1/4 cup vegetable oil
Salt

Steps:

Wash and pat dry lettuce leaves, then tear into pieces. Place on a platter and arrange the tomatoes on top and around the edges. To make the dressing: Place the cheese, oregano, chives, lime juice and olive oil in a blender or food processor and blend until smooth. Drizzle the dressing over the greens and tomatoes. Top with chile strips.
Whisk together the egg and water in a medium bowl. Coat the chile strips in the egg mixture, then set aside. Place the cornmeal in a bowl next to the chile strips. Heat the oil in a large heavy skillet until hot. Coat half the chile strips with cornmeal and add to the oil. Fry over medium heat until golden, about 2 minutes. Drain on paper towels. Fry the other half of the strips and drain.
Salt to taste.