Hearts of Romaine with Roasted Peppers and Cabrales Dressing

Name: Hearts of Romaine with Roasted Peppers and Cabrales Dressing
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: Global
Ingredients: 2 Tbsps chopped fresh chives; 3 hearts of romaine, separated into leaves; 79 milliliters fresh lime juice; 118 milliliters extra-virgin olive oil; 2 Tbsps chopped fresh oregano; 2 fresh poblano chiles; 2 red bell peppers

Hearts of Romaine with Roasted Peppers and Cabrales Dressing is a gluten free, primal, and fodmap friendly side dish. One portion of this dish contains around 1g of protein, 14g of fat, and a total of 148 calories. This recipe serves 8. From preparation to the plate, this recipe takes about 30 minutes. Head to the store and pick up bell peppers, oregano, olive oil, and a few other things to make it today.

Instructions

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.

Ingredients you will need

Bell Pepper

Chili Pepper

Equipment you will use

Broiler Pan

Tongs

Transfer to a bowl, then cover and let steam 10 minutes. Peel, seed, and cut into thin strips.

Equipment you will use

Bowl

Whisk together dressing ingredients in a large bowl.

Equipment you will use

Whisk

Bowl

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.

Ingredients you will need

Romaine

Pepper

Dip

· Peppers can be roasted 1 day ahead and chilled, covered.· You can make dressing 1 day ahead and chill, covered. Bring to room temperature before using.

Ingredients you will need

Peppers