*  Exported from  MasterCook  *

             Romaine With Cabrales Dressing And Chile Strips

Recipe By     : Too Hot Tamales #6316, Nov 13, 1996
Serving Size  : 4    Preparation Time :0:00
Categories    : Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      sm            Romaine lettuce heads
   2      sm            Tomatoes -- cut into wedges
     2/3  c             Cabrales cheese
     1/2  bn            Fresh oregano -- chopped
   1      bn            Garlic chives -- chopped
   1                    Lime -- juice of
   1      c             Spanish olive oil
                        Chile Strips:
   1                    Egg
   2      tb            Water
   4      lg            Poblano chiles -- seeded,
                        - cut into 1/2" strips
     1/4  c             Corn meal
     1/4  c             Vegetable oil
                        Salt

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 corn meal in a
bowl next to the chile strips. Heat the oil in a large heavy skillet
until hot. Coat half the chile strips with corn meal 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.

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.

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


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