Romaine With Cabrales Dressing And Chile Strips

The highest science, the loftiest speculation, the mightiest philosophy, which can ever engage the attention of a child of God, is the name, the nature, the person, the work, the doings, and the existence of the great God whom he calls his Father. There is something exceedingly improving to the mind in a contemplation of the Divinity. It is a subject so vast, that all our thoughts are lost in its immensity; so deep, that our pride is drowned in its infinity. Other subjects we can compass and grapple with; in them we feel a kind of self-content, and go our way with the thought, “Behold I am wise.” But when we come to this master science, finding that our plumb line cannot sound its depth, and that our eagle eye cannot see its height, we turn away with the thought… “I am but of yesterday, and know nothing.” No subject of contemplation will tend to humble the mind, than thoughts of God.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs, Grains, Vegetables	Spanish	Hot, Tamales, Too	4	Servings

INGREDIENTS

2		Heads Romaine lettuce
2		Tomatoes, cut into wedges
2/3	c	Cabrales cheese
1/2		Chopped fresh oregano
1		Chopped garlic chives
1		Lime, juiced
1	c	Spanish olive oil
1		Egg
2	T	Water
4		Poblano chiles, seeded and
		cut into 1/2-inch strips
1/4	c	Cornmeal
1/4	c	Vegetable oil
		Salt

INSTRUCTIONS

(Directions for 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 cornmeal in a bowl next to the chile strips. Heat  the oil in
a large heavy skillet until hot. Coat half the chile  strips with
cornmeal 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. (Directions for 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. To make the  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 Copyright,
1996, TV FOOD NETWORK, G.P., All Rights  Reserved 11/13/96 show Recipe
By     : TOO HOT TAMALES #6316  Posted to MC-Recipe Digest V1 #305
Date: Sat, 16 Nov 1996 10:30:25 -0600  From: Pat Asher <asher@mcs.com>

A Message from our Provider:

“There’s a limit to God’s patience”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 178 Calories From Fat: 134 Total Fat: 15.2g Cholesterol: 46.5mg Sodium: 152.3mg Potassium: 133.4mg Carbohydrates: 9.4g Fiber: 1.4g Sugar: 1.4g Protein: 2.6g