Romaine salad with crisp new mexican chile rings - rhp

Yield: 6 servings

Measure Ingredient
6 larges Dried New Mexican chiles
¼ cup Olive oil
⅔ cup Cider vinegar
1 clove Garlic; pressed or minced
1 tablespoon Worcestershire sauce
¾ pounds Romaine lettuce; washed, crisped, & torn into bite- sized pieces
1 small Red onion; thinly sliced
1 small Cucumber; thinly sliced
2 smalls Ripe tomatoes; cored & cut into 1-inch wedges
½ pounds Tiny shelled, cooked shrimp
1 cup Cilantro (fresh coriander) sprigs
1 large Ripe avocado

Wipe the chiles. With scissors, cut the chiles crosswise into thin strips; discard the seeds and stems. In a 10" or 12" frying pan, stir the oil and chiles over low heat until the chiles are crisp, 2 to 3 minutes (watch closely to avoid burning). Lift the chiles from the oil; set aside. Whisk together the oil from the chiles, the vinegar, garlic, and Worcestershire sauce.

In a large bowl, place half of the romaine. Top with half of the onion, cucumber, tomatoes, shrimp, and cilantro. Repeat the layers.

If made ahead, cover and chill up to 4 hours. To serve, pit, peel, and slice the avocadod and chiles over the salad. Spoon the dressing over the salad and mix.

Linda Lau of Anusasananan _Red Hot Peppers_ Jean Andrews, 1993.

MacMillan Publishing Co. ISBN 0-02-502251-2 Typos by Jeff Pruett.

Submitted By JEFF PRUETT On 11-15-95

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