La Casa Ensalada Dinner Recipe
Bounty of fresh romaine & cabbage, grilled poblanos & cheese. Topped with pico de gallo, chipotle cream & a citrus vinaigrette
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Ingredients
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Salad Ingredients
Method
Salad Preparation
- 1
Prepare the Vegetables
Wash and chop the romaine lettuce and green cabbage into bite-sized pieces. Place them in a large serving bowl.
- 2
Grill the Poblanos
Preheat a grill or grill pan over medium-high heat. Grill the poblanos until charred and tender, about 5-7 minutes. Remove from the grill, let cool, and slice into strips.
- 3
Assemble the Salad
Add the grilled poblano strips and shredded cheddar cheese to the bowl with the romaine and cabbage. Gently toss to combine.
- 4
Top with Pico de Gallo
Spoon the pico de gallo over the salad.
- 5
Add Chipotle Cream and Vinaigrette
Drizzle the chipotle cream and citrus vinaigrette over the salad just before serving. Toss lightly to coat.
