Thursday, May 16, 2013

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)

1 1/4 lbs large fresh peppers (mixture of poblano and red bell peppers)
1 small red onion, thinly sliced
1 head Boston lettuce
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.

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