Recipe - Romaine With Cabrales Dressing And Chile Strips

2 small Heads Romaine lettuce
2 small Tomatoes; cut into wedges
2/3 cup Cabrales cheese
One half bn Chopped fresh oregano
1 bn Chopped garlic chives
1 Lime; juiced
1 cup Spanish olive oil

CHILE STRIPS
1 Egg
2 tablespoon Water
4 lg Poblano chiles; seeded and
cut into 1/2inch strips
One fourth cup Cornmeal
One fourth 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
Recipe By : TOO HOT TAMALES #6316

Posted to MCRecipe Digest V1 #305

Date: Sat, 16 Nov 1996 10:30:25 0600

From: Pat Asher asher@mcs.com