Hearts of Romaine with Roasted Peppers and Cabrales Dressing

1. 1

   Lay chiles and bell peppers on their sides on racks of gas burners and turn flame on high.

2. 2

   (Or broil on rack of a broiler pan about 2 inches from heat.)

3. 3

   Roast, turning with tongs, until skins are blackened, 5 to 8 minutes.

4. 4

   Transfer to a bowl, then cover and let steam 10 minutes.

5. 5

   Peel, seed, and cut into thin strips.

6. 6

   Whisk together dressing ingredients in a large bowl.

7. 7

   Dip each romaine leaf in dressing to coat, shaking off excess, and arrange on a platter.

8. 8

   Toss pepper strips in remaining dressing and scatter over romaine.

* Per serving · 4 servings · Values may vary.

No additional tips available.