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
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.
Make dressing:
Step 3
Whisk together dressing ingredients in a large bowl.
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.
