Romaine Salad with Chipotle Dressing and Warm Queso Fresco
A fresh and zesty salad featuring crisp romaine lettuce topped with warm, cornflake-crusted queso fresco and dressed with a spicy chipotle vinaigrette. This Mexican-inspired salad combines crispy, creamy, and spicy elements for a delightful combination of textures and flavors.
Ingredients
- •⅓ cup extra-virgin olive oil
- •2 teaspoons chipotle hot sauce
- •½ teaspoon sugar
- •2 cups cornflakes
- •2 teaspoons dried oregano
- •1 round queso fresco cheese
- •1 head romaine lettuce
- •
Cooking Instructions
- 1.
Whisk 1/3 cup oil, hot sauce, and sugar in small bowl to blend. Season dressing to taste with salt and pepper.
5 min
- 2.
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.)
15 min
- 3.
Preheat oven to 400°F. Bake cheese wedges until hot and softened but not melted, about 5 minutes.
5 min
- 4.
Meanwhile, toss lettuce with dressing in large bowl. Divide among 6 plates. Top each salad with 2 hot cheese wedges.
5 min
