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
1 Lime, juiced
1 cup Spanish olive oil
CHILE STRIPS
1 Egg
2 tbsp Water
4 large Poblano chiles, seeded and cut into 1/2-inch strips
1/4 cup Cornmeal
1/4 cup Vegetable oil
Salt
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(Directions for 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. (Directions for salad) 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.
Yield : 4 servings |
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