Hearts of Romaine with Roasted Peppers and Cabrales Dressing

Hearts of Romaine with Roasted Peppers and Cabrales Dressing
Photo by Quentin Bacon

Ingredients

  • 2 fresh poblano chiles
  • 1/3 cup fresh lime juice
  • 3 ounces Cabrales or other blue cheese, grated
  • 2 tablespoons fresh oregano
  • 3 hearts of romaine
  • 2 tablespoons fresh chives
  • ½ cup extra-virgin olive oil
  • + 1 more ingredients
    • 2 red bell peppers

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. Transfer to a bowl, then cover and let steam 10 minutes. Peel, seed, and c...

View full recipe at Epicurious

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