Poblano Caesar Recipe

Roast and peel poblano

Char poblano peppers directly over a gas burner, on a hot skillet, or under a broiler, turning frequently, until skin is blackened and blistered on all sides (about 8–10 minutes). Transfer to a bowl and cover with plastic wrap for 10 minutes to steam. Peel off skins, remove stems and seeds, and roughly chop the flesh.

Prepare base

In a blender or food processor, add the roasted poblano flesh, garlic, anchovy fillets, egg yolk or mayonnaise, lime juice, Dijon mustard, grated Parmesan, salt, and black pepper. Blend briefly to combine.

Emulsify dressing

With the blender running on low, slowly stream in the neutral oil until the mixture is smooth, emulsified, and has the consistency of a creamy Caesar dressing (about 1–2 minutes). Taste and adjust seasoning with additional salt, lime juice, or pepper as desired. If too thick, thin with 1–2 teaspoons of water or additional lime juice.

Transfer dressing to a jar and refrigerate until ready to use. Keeps 3–4 days refrigerated.

Slice

Using a sharp knife or mandoline, slice the peeled green guineos crosswise into very thin rounds (1–2 mm). Pat the slices dry with paper towels to remove surface moisture.

Fry

In a medium skillet, heat vegetable oil over medium-high heat until it reaches 350°F (175°C) or a small piece of guineo sizzles immediately. Fry the slices in batches, stirring occasionally, until golden and crisp, about 1–2 minutes per batch. Use a slotted spoon to transfer chips to a paper towel–lined tray to drain.

Season

While still warm, sprinkle the chips with fine salt. Let cool completely so they crisp further.

Toss salad

In a large bowl, gently toss the baby romaine with 1/2 to 3/4 cup of the roasted poblano Caesar dressing until leaves are evenly coated but not saturated. Start with 1/2 cup and add more to taste.

Plate

Divide the dressed romaine between 4 plates or bowls (about 1.5 cups per serving). Sprinkle each portion with crumbled queso fresco (about 3/4 oz per plate) and chopped cilantro.

Finish

Top each salad with a handful of guineo chips for crunch. Serve with a lime wedge on the side for squeezing. If desired, pass extra dressing at the table.