Romaine with Cabrales Dressing and Chile Strips

Yield:
4 servings
Level:
Easy
Ingredients
  • 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
  • CHILE STRIPS
  • 1 egg
  • 2 tablespoons water
  • 4 large Poblano chiles, seeded and cut into 1/2inch strips
  • 1/4 cup cornmeal
  • 1/4 cup vegetable oil
  • Salt
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.


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