Bon Appetit/March 2003

Romaine Salad with Chipotle Dressing and Warm Queso Fresco
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
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



1 Whisk 1/3 cup oil, hot sauce, and sugar in small bowl to blend. Season dressing to taste with salt and pepper.
2 Brush baking sheet with olive oil. Mix cornflakes and oregano in medium bowl. Sprinkle with salt and pepper. Brush cheese wedges on sides with 3 tablespoons oil. Dip cheese wedges in cornflake mixture, coating completely. Place on prepared baking sheet.
3 Preheat oven to 400 F. Bake cheese wedges until hot and softened but not melted, about 5 minutes.
4 Meanwhile, toss lettuce with dressing in large bowl. Divide among 6 plates. Top each salad with 2 hot cheese wedges.

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