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Roasted Poblano Caesar Salad

Sarah Mason
This warm weather has us thinking of fresh, bright flavors. Reinvent the classic caesar salad with avocados and a vibrant roasted poblano dressing.
Course Side
Servings 4 salads


  • 2 poblano peppers
  • 1/2 tablespoon olive oil
  • 1/2 cup mayonnaise
  • 2 tablespoons grated Parmesan cheese
  • 1 tablespoon lemon juice
  • 1/2 tablespoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon salt
  • 1/4 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


  • 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.
  • Divide remaining salad ingredients between four bowls. Drizzle with dressing and top with tortilla chips just before serving.