Recipe courtesy of Mary Sue Milliken and Susan Feniger

Romaine with Cabrales Dressing and Chile Strips

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  • Level: Easy
  • Yield: 4 servings
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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 1/2 inch strips

1/4 cup cornmeal

1/4 cup vegetable oil

Salt

Directions

  1. 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. 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.
  2. Salt to taste.

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