Roasted Pepper Salad with Butter Lettuce and Creamy Queso Anejo Dressing

While this salad doesn't scream Mexican to me, the roasted pepper and creamy dressing with crisp lettuce make a nice combination. Bayless also suggests using the pepper mix in tacos with a bit of chorizo which I think would work beautifully. The dressing proportions here makes a lot extra, so you may want to scale back if you don't want to keep it around for extra later.

One year ago: Cecina with Beets and Almond Sauce
Two years ago: Classic Key Lime Pie
Three years ago: Berry Pie Muffins

Roasted Pepper Salad with Butter Lettuce and Creamy Queso Anejo Dressing (from Mexican Everyday)

Ingredients
1 1/4 lbs large fresh peppers (mixture of poblano and red bell peppers)
1 small red onion, thinly sliced
1 head Boston lettuce
Dressing
3/4 cup olive oil
1/4 cup light vinegar (rice or champagne)
3 tbsp mayonnaise
1 tsp salt
1/4 - 1/3 cup grated queso anejo or Romano or Parmesan, divided

1. Roast peppers over an open flame or below broiler until blistered and blackened.
2. Place in bowl, cover with a kitchen towel, and let cool.
3. Meanwhile, combine oil, vinegar, mayonnaise, and salt in blender. Blend until smooth.
4. Pour dressing into jar and stir in 2 - 3 tbsp of cheese.
5. Remove skin and pull out stems and seed pods from peppers. Cut into 1/4" strips.
6. Place onions and peppers in bowl. Drizzle with 1/3 cup of dressing. Season with salt to taste.
7. Arrange lettuce leaves on individual plates. Top with pepper mixture. Drizzle a little extra dressing over lettuce. Sprinkle with remaining cheese and serve.