Hearts of Romaine with Roasted Peppers and Cabrales Dressing

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<mx2 source= " MasterCook 5.0 " date= " August 15, 2000 " >

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Hearts of Romaine With Roasted Peppers and Cabrales Dressing

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<RcpE name= " Hearts of Romaine With Roasted Peppers and Cabrales Dressing "

author= " Gourmet, August 2000 " >

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* Exported from MasterCook *

 

Hearts of Romaine With Roasted Peppers and Cabrales Dressing

 

Recipe By :Gourmet, August 2000

Serving Size : 8 Preparation Time :0:30

Categories : Hors D'Oeuvres & First Courses

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

FOR ROASTED PEPPERS:

2 fresh poblano chiles

2 red bell peppers

FOR DRESSING:

3 ounces Cabrales or other blue cheese -- grated

2 tablespoons chopped fresh oregano

2 tablespoons chopped fresh chives

1/3 cup fresh lime juice

1/2 cup extra-virgin olive oil

3 hearts of romaine -- separated into leave

 

Roast peppers: Lay chiles and bell peppers on their sides on racks of gas

burners and turn flame on high. (Or broil on rack of a

broiler pan about 2 inches from heat.) Roast, turning with tongs, until skins

are blackened, 5 to minutes.

 

Transfer to a bowl, then cover and let steam 10 minutes. Peel, seed, and cut

into thin strips.

 

Make dressing: Whisk together dressing ingredients in a large bowl.

 

Arrange salad: Dip each romaine leaf in dressing to coat, shaking off excess,

and arrange on a platter. Toss pepper strips in

remaining dressing and scatter over romaine.

 

Cooks' notes: Peppers can be roasted 1 day ahead and chilled, covered.

 

You can make dressing 1 day ahead and chill, covered. Bring to room temperature

before using.

 

Source:

" Mary Sue Milliken "

S(Formatted by):

" KES on 8/10/00 "

Copyright:

" 2000 Conde Nast Publications Inc. "

Start to Finish Time:

" 0:30 "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 216 Calories (kcal); 17g Total Fat; (66% calories from fat); 8g

Protein; 12g Carbohydrate; 8mg Cholesterol; 174mg

Sodium

Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 3 Fat; 0

Other Carbohydrates

 

Suggested Wine: Vina Godeval '98 (Godello)

 

 

Nutr. Assoc. : 0 904532 0 0 168 0 0 0 0 1280

 

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<Serv qty= " 8 " />

<PrpT elapsed= " 0:30 " />

<CatS>

<CatT>

Hors D & apos;Oeuvres & amp; First Courses

</CatT>

</CatS>

<IngR name= " FOR ROASTED PEPPERS: " code= " S " ></IngR>

<IngR name= " fresh poblano chiles " qty= " 2 " >

<INtI>

904532

</INtI>

</IngR>

<IngR name= " red bell peppers " qty= " 2 " ></IngR>

<IngR name= " FOR DRESSING: " code= " S " ></IngR>

<IngR name= " Cabrales or other blue cheese " unit= " ounces " qty= " 3 " >

<IPrp>

grated

</IPrp>

<INtI>

168

</INtI>

</IngR>

<IngR name= " chopped fresh oregano " unit= " tablespoons " qty= " 2 " ></IngR>

<IngR name= " chopped fresh chives " unit= " tablespoons " qty= " 2 " ></IngR>

<IngR name= " fresh lime juice " unit= " cup " qty= " 1/3 " ></IngR>

<IngR name= " extra-virgin olive oil " unit= " cup " qty= " 1/2 " ></IngR>

<IngR name= " hearts of romaine " qty= " 3 " >

<IPrp>

separated into leaves

</IPrp>

<INtI>

1280

</INtI>

</IngR>

<DirS>

<DirT>

Roast peppers: Lay chiles and bell peppers on their sides on racks of gas

burners and turn flame on high. (Or broil on rack of a

broiler pan about 2 inches from heat.) Roast, turning with tongs, until skins

are blackened, 5 to minutes.

</DirT>

<DirT>

Transfer to a bowl, then cover and let steam 10 minutes. Peel, seed, and cut

into thin strips.

</DirT>

<DirT>

Make dressing: Whisk together dressing ingredients in a large bowl.

</DirT>

<DirT>

Arrange salad: Dip each romaine leaf in dressing to coat, shaking off excess,

and arrange on a platter. Toss pepper strips in

remaining dressing and scatter over romaine.

</DirT>

<DirT>

Cooks & apos; notes: Peppers can be roasted 1 day ahead and chilled, covered.

</DirT>

<DirT>

You can make dressing 1 day ahead and chill, covered. Bring to room temperature

before using.

</DirT>

</DirS>

<Srce>

Mary Sue Milliken

</Srce>

<AltS label= " Formatted by " source= " KES on 8/10/00 " />

<CpyR>

2000 Conde Nast Publications Inc.

</CpyR>

<TTim elapsed= " 0:30 " />

<Wine>

Vina Godeval & apos;98 (Godello)

</Wine>

</RcpE></mx2>