Roasted Poblano Caesar Salad

This warm weather has us thinking of fresh, bright flavors. Reinvent the classic caesar salad with avocados and a vibrant roasted poblano dressing.

Roasted Poblano Caesar Salad

This salad is absolutely worth getting your blender dirty for, which you know is the hardest part of any recipe. I wanted it to be hardy enough for a meal so we’ve thrown in some hard boiled eggs and avocado and tortilla chips that make it a party. Mike adored the dressing. I think “best” and “I’ve ever had” were strung together in a sentence somewhere in there.

Roasted Poblano Caesar Salad

Roasted Poblano Caesar Salad
 
This warm weather has us thinking of fresh, bright flavors. Reinvent the classic caesar salad with avocados and a vibrant roasted poblano dressing.
Author:
Recipe Type: Side
Serves: 4 salads
Ingredients
  • 2 poblano peppers
  • ½ tablespoon olive oil
  • ½ cup mayonnaise
  • 2 tablespoons grated Parmesan cheese
  • 1 tablespoon lemon juice
  • ½ tablespoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 8 cups spring mix lettuce or mixed greens
  • 3 corn on the cob, cooked, kernels cut off
  • 4 hard boiled eggs, halved
  • 2 avocado, pitted, sliced
  • 6 ounces shaved Parmesan cheese
  • Blue corn tortilla chips, crushed, for topping
Instructions
  1. Preheat oven to 350F. Line a baking sheet with foil. Brush the poblano peppers in olive oil and roast them (whole) for 30 minutes or until shriveled and fork tender. Chop, discard stems and add to a blender (seeds included). Add to the blender 2 tablespoons grated Parmesan cheese and the mayo, lemon juice, Dijon, Worcestershire, salt and pepper. Blend until smooth.
  2. Divide remaining salad ingredients between four bowls. Drizzle with dressing and top with tortilla chips just before serving.
 

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