Romaine with Creamy Poblano Chile Dressing and Cotija Cheese

Romaine with Creamy Poblano Chile Dressing and Cotija Cheese

prep time

minutes
cook time

minute
servings
6

Ingredients


















Cooking Instructions

For dressing:


1

Heat broiler. Lightly oil the poblano chile and broil, turning as necessary until skin is blackened, about 10 minutes. When cool enough to handle, peel and seed; roughly chop and set aside.


2

Remove the seeds and stems from the serrano chile; chop.


3

In a blender beaker, combine poblano, serrano, red onion, buttermilk, mayonnaise, lime juice, oil and cilantro. Purée until smooth and creamy.


4

Add 1/4 cup of grated cotija to the dressing. Stir to mix and set aside.


For salad:


1

Toss romaine with olive oil and 1/2 cup cotija. Season with salt to taste.


2

Final presentation: Place slice of bread on each of 6 plates. Top each with equal portions of romaine mixture, sprinkle with remaining 1/4 cup cotija and chopped chives. Serve prepared dressing on the side.


Ingredients


















Cooking Instructions

For dressing:


1

Heat broiler. Lightly oil the poblano chile and broil, turning as necessary until skin is blackened, about 10 minutes. When cool enough to handle, peel and seed; roughly chop and set aside.


2

Remove the seeds and stems from the serrano chile; chop.


3

In a blender beaker, combine poblano, serrano, red onion, buttermilk, mayonnaise, lime juice, oil and cilantro. Purée until smooth and creamy.


4

Add 1/4 cup of grated cotija to the dressing. Stir to mix and set aside.


For salad:


1

Toss romaine with olive oil and 1/2 cup cotija. Season with salt to taste.


2

Final presentation: Place slice of bread on each of 6 plates. Top each with equal portions of romaine mixture, sprinkle with remaining 1/4 cup cotija and chopped chives. Serve prepared dressing on the side.


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