Hearts Of Romaine With Roasted Peppers And Cabrales Dressing
Serves: 5
Hal Herzog
1 January 1970
Based on User reviews:
47
Spice
52
Sweetness
58
Sourness
39
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
2 tbsps
Oregano (chopped fresh)2 tbsps
Chives (chopped fresh)1 cup
Lime Juice (fresh)1 cup
Extra-Virgin Olive OilDirections:
1
Roast peppers: Lay chiles and bell peppers on their sides on racks of gas burners and turn flame on high
2
(Or broil on rack of a broiler pan about 2 inches from heat
3
) Roast, turning with tongs, until skins are blackened, 5 to 8 minutes
4
Transfer to a bowl, then cover and let steam 10 minutes
5
Peel, seed, and cut into thin strips
6
Lay chiles and bell peppers on their sides on racks of gas burners and turn flame on high
7
(Or broil on rack of a broiler pan about 2 inches from heat
8
) Roast, turning with tongs, until skins are blackened, 5 to 8 minutes
9
Transfer to a bowl, then cover and let steam 10 minutes
10
Peel, seed, and cut into thin strips
11
Make dressing: Whisk together dressing ingredients in a large bowl
12
Whisk together dressing ingredients in a large bowl
13
Arrange salad: Dip each romaine leaf in dressing to coat, shaking off excess, and arrange on a platter
14
Toss pepper strips in remaining dressing and scatter over romaine
15
Dip each romaine leaf in dressing to coat, shaking off excess, and arrange on a platter
16
Toss pepper strips in remaining dressing and scatter over romaine