Hearts Of Romaine With Roasted Peppers And Cabrales Dressing Recipes

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ROMAINE HEARTS WITH RED PEPPER VINAIGRETTE



Romaine Hearts with Red Pepper Vinaigrette image

Provided by Rachael Ray : Food Network

Time 5m

Yield 4 servings

Number Of Ingredients 6

2 hearts romaine, chopped
1 jarred roasted red bell pepper, drained
1 tablespoon red wine vinegar, eyeball it
Handful flat-leaf parsley
1/4 cup extra-virgin olive oil, eyeball it
Salt and pepper

Steps:

  • Place chopped romaine on a platter or in a salad bowl. To a food processor, add roasted red pepper, vinegar and parsley. Process, then stream in extra-virgin olive oil. Season with salt and pepper. remove processor bowl and drizzle dressing over salad, serve.

HEARTS OF ROMAINE WITH ROASTED PEPPERS AND CABRALES DRESSING



Hearts of Romaine with Roasted Peppers and Cabrales Dressing image

Categories     Salad     Leafy Green     Pepper     Side     Roast     Blue Cheese     Lime     Bell Pepper     Summer     Oregano     Gourmet     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 10

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 leaves

Steps:

  • 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 8 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.

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