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Romaine With Creamy Poblano Chile Dressing And Wisconsin Cotija Cheese

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    Source: www.eatwisconsincheese.comReport recipe

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    Nutrition Info . . .

    NutrientsLipids, Carbohydrates, Cellulose
    VitaminsB9, C, P
    MineralsNatrium, Manganese, Silicon, Potassium, Iron, Sulfur, Cobalt

    Ingredients Jump to Instructions ↓

    1. Dressing:

    2. Vegetable oil for coating poblanos

    3. 1 poblano chile*

    4. 1 serrano chile

    5. 1/3 cup red onion, chopped

    6. 1 cup buttermilk

    7. 1 cup mayonnaise

    8. 1 tablespoon fresh lime juice

    9. 1 tablespoon walnut oil or extra virgin olive oil

    10. 2 tablespoon cilantro, chopped

    11. 1 cup (4 ounces) Wisconsin Cotija or Parmesan, finely grated and divided

    12. Salad:

    13. 1 head romaine, cleaned and sliced into 1-inch pieces (8 cups)

    14. 2 tablespoons extra virgin olive oil

    15. Salt, to taste

    16. 6 slices crusty artisan bread

    17. 1/4 cup fresh chives chopped

    Instructions Jump to Ingredients ↑

    1. Dressing:

    2. Preheat broiler. Lightly oil the poblano chile and broil, turning as necessary until skin is blackened, about 10 minutes. When cool enough to handle, peel and seed; roughly chop and set aside.

    3. Remove the seeds and stems from the serrano chile; chop.

    4. In a blender beaker, combine poblano, serrano, red onion, buttermilk, mayonnaise, lime juice, oil and cilantro. Purée until smooth and creamy.

    5. Add 1/4 cup of grated Cotija cheese to the dressing. Stir to mix and set aside.

    6. Salad:

    7. Toss romaine with olive oil and 1/2 cup Cotija cheese. Season with salt to taste.

    8. Final Presentation:

    9. Place slice of bread on each of 6 plates. Top each with equal portions of romaine mixture, sprinkle with remaining 1/4 cup Cotija cheese and chopped chives. Serve prepared dressing on the side.

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