ROMAINE SALAD WITH CHIPOTLE DRESSING AND WARM QUESO FRESCO

[Guest guest]

ROMAINE SALAD WITH CHIPOTLE DRESSING AND WARM QUESO

FRESCO

Chipotle hot sauce and queso fresco can be found at

Latin American markets and at many supermarkets.

1/3 cup plus 3 tablespoons extra-virgin olive oil

2 teaspoons bottled chipotle hot sauce

1/2 teaspoon sugar

 

2 cups cornflakes, finely crumbled

2 teaspoons dried oregano

1 12-ounce round Mexican queso fresco cheese, cut into

12 wedges

 

1 very large head of romaine lettuce, torn into

bite-size pieces

 

Whisk 1/3 cup oil, hot sauce, and sugar in small bowl

to blend. Season dressing to taste with salt and

pepper.

 

Brush baking sheet with olive oil. Mix cornflakes and

oregano in medium bowl. Sprinkle with salt and pepper.

Brush cheese wedges on all sides with 3 tablespoons

oil. Dip cheese wedges in cornflake mixture, coating

completely. Place on prepared baking sheet. (Dressing

and cheese wedges can be made 4 hours ahead. Let

dressing stand at room temperature; cover and chill

cheese.)

 

Preheat oven to 400°F. Bake cheese wedges until hot

and softened but not melted, about 5 minutes.

 

Meanwhile, toss lettuce with dressing in large bowl.

Divide among 6 plates. Top each salad with 2 hot

cheese wedges.

 

Makes 6 servings.

 

 

 

 

 

 

=====

Language is an expression of thought. Everytime you speak, your mind is on

Parade Proverbs 16:3NASB