Romaine With Cabrales Dressing And Chile Strips Food

HEARTS OF ROMAINE WITH ROASTED PEPPERS AND CABRALES DRESSING

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

Ingredients

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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