La Casa Ensalada Recipe
Grilled Poblanos, Romaine, Cabbage, Cheese, Pico de Gallo, Chipotle Cream & a Citrus Vinaigrette
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Ingredients
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Vegetables
Dairy
Condiments
Dressing
Method
Preparation of Vegetables
- 1
Grill the Poblano Peppers
Preheat the grill to medium-high heat. Place the poblano peppers on the grill and cook for about 10-12 minutes, turning occasionally until the skin is blistered and charred. Remove from the grill and let them cool, then peel off the skin, remove the seeds, and slice.
- 2
Prepare the Romaine and Cabbage
Chop the romaine lettuce and cabbage into bite-sized pieces and place them in a large salad bowl.
Making the Vinaigrette
- 3
Combine Dressing Ingredients
In a separate bowl, whisk together olive oil, fresh lime juice, honey, salt, and black pepper until well combined.
Assembling the Salad
- 4
Mix the Salad
Add the grilled poblano peppers, pico de gallo, and feta cheese to the bowl with romaine and cabbage. Drizzle with the citrus vinaigrette and toss gently to combine.
- 5
Serve
Plate the salad and add a generous dollop of chipotle cream on top. Enjoy your La Casa Ensalada!
