Mexican Chopped Salad with Roasted Green Chile Dressing

About This Recipe

This salad draws on the classic Mexican technique of roasting poblano chiles until their skins blister and char, then blending the smoky flesh into a creamy dressing -- a method more commonly used for rajas or chile relleno fillings, applied here to a fresh chopped salad instead. Romaine, corn, black beans, and cotija cheese give the salad its crunch and substance, while the roasted chile dressing ties everything together with real depth rather than a generic vinaigrette. The technique that matters is roasting the poblanos properly -- directly over a gas flame, under a broiler, or on a hot grill until the skin blackens all over, then steaming them in a covered bowl for 10 minutes so the skins slip off easily. Skipping the steaming step makes peeling far more difficult and leaves bits of bitter charred skin in the dressing. Served as a hearty side or light main with grilled chicken or shrimp added, this salad shows how roasted chiles can do double duty as both a vegetable component and the backbone of a genuinely flavorful dressing.

Ingredients

Serves 4

• 2poblano chiles
• 0.5 cupsour cream
• 0.25 cupbuttermilk
• 1 clovegarlic
• 2 tbsplime juice
• 0.5 tspsalt
• 1romaine lettuce(chopped)
• 1 cupcorn kernels(grilled or roasted)
• 1 canblack beans(drained and rinsed)
• 2tomatoes(diced)
• 0.5 cupcotija cheese(crumbled)
• 0.25 cupcilantro(chopped)
• 1avocado(diced)

Instructions

1. 1

   Roast the poblanos

   Char poblanos directly over a gas flame or under a broiler, turning often, until blackened all over, about 8-10 minutes.

2. 2

   Steam and peel

   Place charred poblanos in a covered bowl for 10 minutes, then peel off the blackened skin, remove seeds and stems.

3. 3

   Blend the dressing

   Blend the roasted poblanos with sour cream, buttermilk, garlic, lime juice, and salt until smooth.

4. 4

   Assemble the salad base

   In a large bowl, combine romaine, corn, black beans, and tomatoes.

5. 5

   Dress and finish

   Toss the salad with the roasted chile dressing until evenly coated. Top with cotija cheese, cilantro, and diced avocado just before serving.

Variations

• •

  Add grilled chicken or shrimp to make this a full main course.

• •

  Use jalapeños instead of poblanos for a spicier, sharper dressing.

• •

  Swap cotija for queso fresco if cotija isn't available.

Storage

The dressing keeps refrigerated up to 5 days in a sealed jar. Assemble the salad fresh each time since lettuce wilts quickly once dressed.

Frequently Asked Questions