Romaine Salad With Chipotle Dressing And Warm Queso Fresco Recipes

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GRILLED ROMAINE SALAD WITH SMOKEY CHIPOTLE CASHEW DRESSING



Grilled Romaine Salad with Smokey Chipotle Cashew Dressing image

Provided by Katie Lee Biegel

Categories     appetizer

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 10

1/2 cup mayonnaise
1/4 cup roasted unsalted cashews
1/4 cup chipotles in adobo sauce (from a can)
Juice of 2 limes
1 clove garlic
Kosher salt and freshly cracked black pepper
1 head romaine, cut in half
Crumbled cooked bacon, for serving
Cotija, for serving
Sliced scallions, for serving

Steps:

  • Heat a grill or grill pan to medium heat.
  • Add the mayo, cashews, chipotles, lime juice, garlic and some salt and pepper to a food processor or blender and pulse together until smooth.
  • Grill the romaine on each side until wilted and slightly charred, about 1 minute and 30 seconds. Remove to a plate and top with the dressing, bacon, cotija and scallions.

ROMAINE SALAD WITH CHIPOTLE DRESSING AND WARM QUESO FRESCO



Romaine Salad with Chipotle Dressing and Warm Queso Fresco image

Categories     Salad     Cheese     Leafy Green     Pepper     Appetizer     Bake     Vegetarian     Quick & Easy     Bon Appétit     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 7

1/3 cup plus 3 tablespoons extra-virgin olive oil
2 teaspoons bottled chipotle hot sauce
1/2 teaspoon sugar
2 cups cornflakes, finely crumbled
2 teaspoons dried oregano
1 12-ounce round Mexican queso fresco cheese, cut into 12 wedges
1 very large head of romaine lettuce, torn into bite-size pieces

Steps:

  • Whisk 1/3 cup oil, hot sauce, and sugar in small bowl to blend. Season dressing to taste with salt and pepper.
  • Brush baking sheet with olive oil. Mix cornflakes and oregano in medium bowl. Sprinkle with salt and pepper. Brush cheese wedges on all sides with 3 tablespoons oil. Dip cheese wedges in cornflake mixture, coating completely. Place on prepared baking sheet. (Dressing and cheese wedges can be made 4 hours ahead. Let dressing stand at room temperature; cover and chill cheese.)
  • Preheat oven to 400°F. Bake cheese wedges until hot and softened but not melted, about 5 minutes.
  • Meanwhile, toss lettuce with dressing in large bowl. Divide among 6 plates. Top each salad with 2 hot cheese wedges.

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