GRILLED ROMAINE SALAD WITH SMOKEY CHIPOTLE CASHEW DRESSING
Provided by Katie Lee Biegel
Categories appetizer
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 10
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
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
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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