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  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
  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

(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


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