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Painted Desert Roasted Pepper Salad
Dressing:
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/2 cup extra−virgin olive oil
/4 cup vegetable oil
garlic cloves
tablespoon chopped onion
/4 cup cider vinegar
/2 teaspoon salt
/2 teaspoon sugar
/8 teaspoon dried Mexican oregano
Freshly−ground black pepper, to taste
Puree oils with garlic and onion in a blender. Pour the mixture
through a strainer into a large jar with a lid. Combine with the
remaining dressing ingredients and shake well. Refrigerate for 30
minutes.
Vegetables:
Combination of 4 mild green chiles, poblano, New Mexico and
Anaheim, roasted
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red bell pepper, roasted
green bell pepper, roasted
yellow bell pepper, roasted
Crumbled Cotija or aged Monterey
Jack cheese, grated
Romaine or other sturdy lettuce, leaves for garnish (optional)
Slice the chiles and bell peppers into ribbons about 1/2 inch thick.
Arrange them decoratively on a serving platter. Pour the dressing
over the chiles and scatter the cheese on top. Garnish with
lettuce around the plate's edge.
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Painted Desert Roasted Pepper Salad
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