Green Salad with Tomato and Green Chile Strips
Ensalade Verde con Jitomate y RajasA pile of lightly dressed greens topped with diced tomatoes, thin strips of roasted poblano chile, and a sprinkle of cotija cheese is a very appealing modern salad.
Ingredients
Makes 4 servings
- 2 poblano chiles roasted, peeled, seeded, and veins removed
- 2 tablespoons olive oil
- 2 teaspoons unseasoned rice vinegar
- ¼ teaspoon salt or to taste
- 6 cups torn lettuce greens
- ⅛ teaspoon freshly ground pepper or to taste
- 2 medium tomatoes seeded and finely diced
- ¼ cup crumbled cotija cheese or grated Parmesan
Instructions
- Prepare the chiles.
- Remove the stems and cut into short, very thin strips.
- In a small bowl, whisk together the oil, vinegar, and salt.
- Put the lettuce in a large bowl.
- Add the dressing and toss lightly to coat.
- Add the black pepper and toss.
- Divide the salad among 4 serving plates.
- Top with the reserved chile strips and the tomatoes.
- Sprinkle equally with cheese.
- Serve at once.