Recipe courtesy of Mary Sue Milliken and Susan Feniger
Save Recipe Print
Yield:
4 servings
Level:
Easy

Ingredients

CHILE STRIPS

Directions

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.

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.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Grilled Romaine

Recipe courtesy of Alton Brown

Grilled Romaine

Recipe courtesy of Marc Murphy

Romaine Salad

Recipe courtesy of Rachael Ray

Romaine-Orange Salad

Recipe courtesy of Food Network Kitchen

Grilled Hearts of Romaine

Recipe courtesy of Ellie Krieger

Great Grilled Romaine

Recipe courtesy of Sandra Lee

Browse Reviews By Keyword