Poblano Caesar Salad

Prep Time: 20 mins  | Cook Time: 5 minutes  | Course: Dinner | Servings: 4

Roasted poblano and scallion caesar dressing with notes of lime and parmesan. Chili powder and chili lime croutons top a romaine, tomato, green onion and avocado caesar salad. We also added some roasted corn and sprinkled with pepita seeds…so delish. Inspired by A Chef Story at Wabi Cafe. https://wabicafe.com/f/a-chefs-story-roasted-poblano-caesar-recipe-and-mole-dinnerpics  

Caesar Salad:

1 head romaine lettuce, chopped

2 green onions, sliced

7 cherry tomatoes, diced

1 avocado, diced

¼ cup Parmesan cheese, shredded

In a large salad bowl toss the chopped romaine, green onions, tomatoes, avocado and parmesan cheese.

Poblano Dressing:

1 poblano

1 scallion 

1 lime, zested and juiced

3 Tbsp olive oil

2 Tbsp red wine vinegar

½ cup mayonnaise

Hot sauce, dash

Worcestershire, dash

⅛ tsp salt

Pepper, to taste

3 Tbsp parmesan cheese, shredded

Core and seed the poblano pepper. Roast or blister the pepper and scallion over a gas flame or under the broiler in the oven. Allow the pepper to cool between paper towels and rub to peel the skin off. Dice the cooled, peeled pepper and scallion. In a food processor or a blender whiz the diced roasted pepper and scallion. Pour in the lime zest and  juice, olive oil, red wine vinegar, mayonnaise, hot sauce, worcestershire, salt, pepper and parmesan cheese. Blend until smooth.

Chili Baguette Croutons:

½ baguette, cut into crouton bites

Spray olive oil

3 Tbsp olive oil

Chili powder, dash

Chili lime seasoning, dash

Salt and pepper, to taste 

Heat 3 tablespoons of olive oil over high heat. Spray oil the croutons and sprinkle seasonings on top. Pour bread cubes into the hot skillet and cook stirring until browned and crunchy. Place on a paper towel to drain and cool. Top the salad with croutons and dressing.