Recipe ingredients
- Dressing:
- 1/2 cup extra-virgin olive oil
- 1/4 cup vegetable oil
- 2 garlic cloves
- 1 tablespoon chopped onion
- 1/4 cup cider vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/8 teaspoon dried Mexican oregano
- Freshly-ground black pepper, to taste
- Combination of 4 mild green chiles, poblano, New Mexico and Anaheim, roasted
- 1 red bell pepper, roasted
- 1 green bell pepper, roasted
- 1 yellow bell pepper, roasted
- Crumbled Cotija or aged Monterey
- Jack cheese, grated
- Romaine or other sturdy lettuce, leaves for garnish (optional)
Recipe method
- Dressing:
- Puree oils with garlic and onion in a blender.
- Pour the mixture through a strainer into a large jar with a lid.
- Combine with the remaining dressing ingredients and shake well.
- Refrigerate for 30 minutes.
- Slice the chiles and bell peppers into ribbons about 1/2 inch thick.
- Arrange them decoratively on a serving platter.
- Pour the dressing over the chiles and scatter the cheese on top.
- Garnish with lettuce around the plate edge.
Other salad recipes:
Painted desert roasted pepper salad recipe
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