Just in case you haven't caught on, I'm in love with pablano peppers. Tried my Chile Relleno Casserole, yet? Or the yummy side, Green Pablano Rice? Here's something surprisingly different: Pablano Vinaigrette. Get some major green in your diet with this vinaigrette thanks to the pureed pablanos and leafy green spinach, and drizzle on your favorite salad or even carne asada. It would be extra fantastic atop steak or chicken fajitas. I was in the mood for steak taco salad. So I used this amazing carne asada recipe found here, and put on top of some mixed greens, cheese, tortilla chips, pico de gallo, sour cream and avocado. Note: this dressing is on the sweet side. If you want more tang, replace some of the oil for more vinegar, and add a bit of sriracha. I tailored some of the dressing in that way to suit Brian's taste buds. I liked the honey sweet dressing just as it was. Thank you to pablanorecipes.blogspot.com for supplying this awesome dressing recipe!
Roasted Pablano Vinaigrette
2 pablano peppers, roasted, peeled and seeded
1/4 medium red onion, chopped
2 T. fresh lime juice
3/4 C. olive oil
1/2 C. spinach
2 tsp. honey
salt and freshly ground pepper, to taste
In a blender, combine the pablanos, onion, and lime juice and blend until smooth. While the blender is running, add the oil slowly until emulsified. Add the spinach and blend until smooth. Add the honey and season to taste with salt and freshly ground pepper. Bring to room temperature before serving. Makes 1-1/2 cups.
1 comment:
That looks like heaven on a plate to me!
Just stopping by to say hi -- and to say thanks for your lovely comment on my guest post over at Emily's place. It's nice to meet you here!
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