Romaine With Cabrales Dressing And Chile Strips
| 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>
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Nutrition (calculated from recipe ingredients)
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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