Grilled Romaine Salad


Photo: flickr user naotakem

Yield:

1.5 servings

Added:

December 9, 2009

Creator:

Anonymous

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Ingredients

1 medium Anaheim chili, roasted, peeled and seeded (see note)
2 tablespoons coarsely chopped dry-roasted cashews
1 lrg clove garlic, peeled
3 or 4 grinds of black pepper
1/2 teaspoon salt
1/2 cup olive oil
2 tablespoons white champagne vinegar
2 1/2 tablespoons grated cotija cheese or mild feta
1 small bunch fresh cilantro, stemmed
3/4 cup mayonnaise
2 tablespoons water
Salad: A half head romaine lettuce per person
Olive oil for brushing

Preparation

1
Coarsely chopped dry-roasted cashews for garnish
2
To make dressing: In a blender or food processor, place chili, cashews, garlic, black pepper, salt, olive oil, vinegar and cotija cheese. Blend 10 seconds, then add cilantro in batches until dressing is smooth.
3
In a deep bowl, mix mayonnaise and water with a wire whip. Add blender ingredients and mix thoroughly. Place in a glass jar and refrigerate. Dressing keeps about 3 days.
4
Makes 1 1/2 cups.
5
To make salad: Trim outer leaves from romaine heads. Take a 1 inch slice off the top, and trim bottoms, leaving the core intact. Rinse lightly and let drip-dry onto paper towels. Slice in half lengthwise.
6
When completely dry, brush cut side very lightly with olive oil. Watching carefully, brown quickly over a hot grill fire, about 1 to 1 1/2 minutes on each side. Do not overcook as lettuce will become warm and limp.
7
Set wedges cut-side up on dinner plates. Drizzle with dressing, sprinkle with cashews and serve.
8
Note: To roast peppers, grill them 12 to 15 minutes, turning once, until lightly charred. Place in a bag or covered bowl for about 10 minutes. Skin should peel right off. Wear gloves when handling fresh, canned, dried or pickled chilies; the oils can cause a burning sensation on your skin.

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