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Gourmet

Hearts of Romaine with Roasted Peppers and Cabrales Dressing

4.4

(2)

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Hearts of Romaine with Roasted Peppers and Cabrales DressingQuentin Bacon
Cooks' notes:

· Peppers can be roasted 1 day ahead and chilled, covered.

· You can make dressing 1 day ahead and chill, covered. Bring to room temperature before using.

Recipe information

  • Total Time

    30 minutes

  • Yield

    Makes 8 servings

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

Preparation

  1. Roast peppers:

    Step 1

    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.

    Step 2

    Transfer to a bowl, then cover and let steam 10 minutes. Peel, seed, and cut into thin strips.

  2. Make dressing:

    Step 3

    Whisk together dressing ingredients in a large bowl.

  3. Arrange salad:

    Step 4

    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.

TagsSaladPoblano ChileChileVegetableBell PepperBlue CheeseCheeseDairyRomaineLettuceLeafy GreensSideDinnerGluten FreeNut FreeVegetarianQuickEasy30 Minutes or LessBroilGourmet
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