Active Time

　　30 minutes

　　Total Time

　　30 minutes

　　

Ingredients

Makes 8 servings

　　

For roasted peppers

2 fresh poblano chiles

　　2 red bell peppers

　　

For dressing

3 ounces Cabrales or other blue cheese, grated

　　2 tablespoons chopped fresh oregano

　　2 tablespoons chopped fresh chives

　　1/3 cup fresh lime juice

　　1/2 cup extra-virgin olive oil

　　3 hearts of romaine, separated into leaves

　　

Roast peppers:

Step 1

Lay chiles and bell peppers on their sides on racks of gas burners and turn flame on high. (Or broil on rack of a broiler pan about 2 inches from heat.) Roast, turning with tongs, until skins are blackened, 5 to 8 minutes.

　　

Step 2

Transfer to a bowl, then cover and let steam 10 minutes. Peel, seed, and cut into thin strips.

　　

Make dressing:

Step 3

Whisk together dressing ingredients in a large bowl.

　　

Arrange salad:

Step 4

Dip each romaine leaf in dressing to coat, shaking off excess, and arrange on a platter. Toss pepper strips in remaining dressing and scatter over romaine.

　　Cooks' notes:

　　· Peppers can be roasted 1 day ahead and chilled, covered.

　　· You can make dressing 1 day ahead and chill, covered. Bring to room temperature before using.