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Ingredientes
- 2 sm Heads Romaine lettuce
- 2 sm Tomatoes, cut into wedges
- 2/3 c. Cabrales cheese
- 1/2 bn Minced fresh oregano
- 1 bn Minced garlic chives
- 1 x Lime, juiced
- 1 c. Spanish extra virgin olive oil
- 1 x Egg
- 2 Tbsp. Water
- 4 lrg Poblano chiles, seeded and cut into 1/2-inch strips
- 1/4 c. Cornmeal
- 1/4 c. Vegetable oil
- Â Â Salt
Direcciones
- (Directions for chile strips) Whisk together the egg and water in a medium bowl. Coat the chile strips in the egg mix, then set aside. Place the cornmeal in a bowl next to the chile strips. Heat the oil in a large heavy skillet till warm. Coat half the chile strips with cornmeal and add in to the oil. Fry over medium heat till golden brown, about 2 min. Drain on paper towels. Fry the other half of the strips and drain. Salt to taste.
- (Directions for salad) Wash and pat dry lettuce leaves, then tear into pcs. Place on a platter and arrange the tomatoes on top and around the edges. To make the dressing: Place the cheese, oregano, chives, lime juice and extra virgin olive oil in a blender or possibly food processor and blend till smooth.
- Drizzle the dressing over the greens and tomatoes. Top with chile strips.
- Yield : 4 servings
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 211g | |
| Recipe makes 4 servings | |
| Calories 690 | |
| Calories from Fat 616 | 89% |
| Total Fat 69.77g | 87% |
| Saturated Fat 9.03g | 36% |
| Trans Fat 0.35g | |
| Cholesterol 47mg | 16% |
| Sodium 25mg | 1% |
| Potassium 376mg | 11% |
| Total Carbs 16.81g | 4% |
| Dietary Fiber 4.9g | 16% |
| Sugars 2.68g | 2% |
| Protein 3.85g | 6% |
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