- 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
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
- 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
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.