This warm weather has us thinking of fresh, bright flavors. Reinvent the classic caesar salad with avocados and a vibrant roasted poblano dressing.
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.
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Roasted Poblano Caesar Salad
- Total Time: 50 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
Warm weather calls for fresh flavors! This vibrant salad reinvents the classic Caesar with roasted poblanos and creamy avocado.
Ingredients
- 2 poblano peppers
- 1/2 tbsp olive oil
- 1/2 cup mayonnaise
- 2 tbsp (30 g) grated Parmesan cheese
- 1 tbsp (15 ml) lemon juice
- 1/2 tbsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1/4 tsp salt
- 1/4 tsp pepper
- 8 cups (1893 ml) spring mix lettuce or mixed greens
- 3 corn on the cob (cooked, kernels cut off)
- 4 hard boiled eggs (halved)
- 2 avocado (pitted, sliced)
- 2 oz (57 g) shaved Parmesan cheese
- Blue corn tortilla chips (crushed, for topping)
Instructions
- Preheat oven to 350°F (177°C).
- Line a baking sheet with foil.
- Brush the poblano peppers with olive oil and roast them whole for 30 minutes, or until shriveled and fork-tender.
- Chop the roasted poblano peppers, discarding the stems, and add them to a blender (seeds included).
- Add 2 tablespoons of grated Parmesan cheese, mayonnaise, lemon juice, Dijon mustard, Worcestershire sauce, salt, and pepper to the blender.
- Blend until smooth.
- Divide the remaining salad ingredients between four bowls.
- Drizzle with dressing and top with tortilla chips just before serving.
Notes
- For smoky flavor, char the poblanos directly over a gas flame before roasting.
- To make the dressing creamier, add a tablespoon of sour cream or Greek yogurt.
- Store leftover dressing in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 5
- Sodium: 400
- Fat: 30
- Saturated Fat: 10
- Unsaturated Fat: 15
- Carbohydrates: 40
- Fiber: 5
- Protein: 15
- Cholesterol: 150
Frequently Asked Questions
What is the best way to roast the poblano peppers for the dressing?
You can roast the poblano peppers over an open flame on the stovetop, under the broiler, or in a hot oven until the skin is charred and blistered. Be sure to place them in a sealed bag afterward to steam for easier peeling.
Can I substitute the hard-boiled eggs in the salad?
Yes, you can substitute hard-boiled eggs with grilled chicken or chickpeas for added protein, but it will change the flavor profile of the salad.
How do I achieve a creamy texture for the poblano dressing?
Blend the roasted poblano peppers with avocado and a bit of olive oil until smooth, adjusting with water if necessary to reach your desired consistency.
