Romaine with cabrales dressing and chile strips

 
              Romaine With Cabrales Dressing And Chile Strips
 
 Recipe By     : TOO HOT TAMALES #6316
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Too Hot Tamales
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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      Tablespoons   water
    4      Large         Poblano chiles -- seeded and cut into
                          -- 1/2inch strips
      1/4  Cup           cornmeal
      1/4  Cup           vegetable oil
                         Salt
 
 (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
         Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved 11/13/96
 show
 
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