Romaine with cabrales dressing and chile strips
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | smalls | Heads Romaine lettuce |
| 2 | smalls | Tomatoes, cut into wedges |
| ⅔ | cup | Cabrales cheese |
| ½ | bunch | Chopped fresh oregano |
| 1 | bunch | Chopped garlic chives |
| Juice of one lime | ||
| 1 | cup | Spanish olive oil |
| Chile strips, recipe | ||
| Follows | ||
Directions
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
TOO HOT TAMALES SHOW #TH6316
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