Romaine With Cabrales Dressing And Chile Strips

Recipe Ingredients

2		Romaine lettuce
2		Tomatoes - cut into wedges (small)
2/3 cup	97g / 3.4oz	Cabrales cheese
1/2		Fresh oregano - chopped
1		Garlic chives - chopped
		Juice of one lime
1 cup	237ml	Spanish olive oil
		Chile Strips - see * Note

Recipe Instructions

* Note: See the "Chile Strips" recipe which is included in this collection.

Wash and pat dry lettuce leaves, then tear into pieces. 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 olive oil in a blender or food processor and blend until smooth. Drizzle the dressing over the greens and tomatoes. Top with the Chile Strips.

This recipe yields 4 servings.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6316 broadcast 11-13 1996) - Downloaded from their Web-Site - http://www.foodtv.com

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