Cilantro And Green Chile Dressing Recipes

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CAST-IRON HOME FRIES WITH ROASTED GREEN CHILES, CILANTRO, GREEN ONIONS, RADICCHIO, AND CREAMY GARLIC DRESSING



Cast-Iron Home Fries with Roasted Green Chiles, Cilantro, Green Onions, Radicchio, and Creamy Garlic Dressing image

Provided by Bobby Flay

Categories     side-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 12

1/2 cup mayonnaise
2 tablespoons white wine vinegar
1 heaping tablespoon Dijon mustard
3 cloves garlic, smashed and chopped to a paste
Kosher salt and freshly ground black pepper
2 poblano chiles, stemmed
Canola oil
Kosher salt and freshly ground black pepper
3 pounds russet potatoes, scrubbed
1 small head radicchio, halved and thinly sliced
1/4 cup fresh cilantro leaves, chopped
3 green onions, green and pale green parts thinly sliced

Steps:

  • For the dressing: Whisk together the mayonnaise, vinegar, mustard and garlic in a bowl and season with salt and black pepper. Let sit while the potatoes boil to allow the flavors to meld.
  • For the salad: Preheat the oven to 375 degrees F. Toss the poblanos with a few tablespoons of canola oil and sprinkle with salt and black pepper. Put the poblanos on a baking sheet and roast until the skin is blackened on all sides, turning a few times, about 25 minutes. Transfer to a bowl and immediately cover with plastic wrap. Let sit and steam for at least 15 minutes and up to a few hours. Transfer to a cutting board and remove the skin and seeds. Thinly slice the poblanos and set aside.
  • While the chiles are roasting, put the potatoes in a large saucepan and cover by 2 inches of cold water. Add 2 tablespoons salt to the water and bring to a boil over high heat. Cook until a skewer or paring knife inserted into the center of the potatoes meets no resistance, about 25 minutes (depending on the size of the potatoes). Drain and let cool for at least 5 minutes on a cutting board. Cut the potatoes into 1-inch dice.
  • Heat 3 tablespoons canola oil in a large cast-iron skillet over high heat until the oil begins to shimmer. Add the potatoes in a single layer and cook, pressing firmly with a spatula, until a crust has formed on the bottom. Gently turn them and cook until all sides are golden brown and crisp, adding more oil if needed. Transfer the potatoes to a bowl, and then add the chiles, radicchio and dressing and stir gently to combine. Fold in the cilantro and green onions and serve warm or at room temperature.

CILANTRO AND GREEN CHILE DRESSING



Cilantro and Green Chile Dressing image

This is a spicy salad dressing that goes very well with for example Ceasar salad. Cilantro and chilies are widely used in Tex-Mex cooking and this recipe puts those flavours in a more modern (and healthy) setting.

Provided by kolibri

Categories     Salad Dressings

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 9

1 cup fresh cilantro leaves
3/4 cup mayonnaise
2 tablespoons olive oil
4 ounces canned green chilies, chopped
1/4 cup red wine vinegar
1/4 cup feta or 1/4 cup Cotija cheese, crumbled
1 garlic clove, peeled
1/2 teaspoon salt
1/8 teaspoon ground black pepper

Steps:

  • Place all ingredients into a blender.
  • Process until coarsely chopped.
  • Refrigerate for 1 hour.

Nutrition Facts : Calories 134.9, Fat 11.8, SaturatedFat 2.2, Cholesterol 9.9, Sodium 356.4, Carbohydrate 7, Fiber 0.3, Sugar 2.4, Protein 1.2

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