Roasted poblano caesar salad
Indulge in the savory flavors of roasted poblano peppers in this twist on the classic caesar salad. The smoky taste adds a depth that will leave your taste buds wanting more.
Ingredients:
- 2 poblano peppers
- 1/2 tablespoon olive oil
- 1/2 cup mayonnaise
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon lemon juice
- 1/2 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 8 cups spring mix lettuce or mixed greens
- 3 corn on the cob (cooked, kernels cut off)
- 4 hard boiled eggs (halved)
- 2 avocado (pitted, sliced)
- 170g shaved Parmesan cheese
- Blue corn tortilla chips (crushed, for topping)
Instructions:
- Heat the oven to 350F. Cover a baking sheet with aluminum foil. Coat the poblano peppers with olive oil and bake them (without cutting) for 30 minutes or until they become wrinkled and easily pierced with a fork. Dice the peppers after removing the stems and put them into a blender (don't discard the seeds). Into the same blender, put 2 tablespoons of grated Parmesan cheese, along with mayonnaise, lemon juice, Dijon mustard, Worcestershire sauce, salt, and pepper. Puree the ingredients until they become smooth.
- Separate the rest of the salad components into four separate bowls. Pour the dressing on top and sprinkle with tortilla chips right before serving.
Summary:
- Calories: 2846 kcal
- Fat: 224 g
- Protein: 112 g
- Carbs: 119 g
- Potassium: 4099 mg
- Magnesium: 395 mg