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Pati's Mexican Table : TV Recipes

Pati Jinich Grilled Romaine and Red Bell Peppers with Ancho Chili Vinaigrette & Cheese

Grilled Romaine and Red Bell Peppers with Ancho Chile Vinaigrette and Cheese
Ensalada de Lechuga y Pimientos Asados con Vinagreta de Chile Ancho y Queso

Serves: 6

Ensalada de Lechuga y Pimientos Asados con Vinagreta de Chile Ancho y Queso" alt="Grilled Romaine and Red Bell Peppers with Ancho Chile Vinaigrette and Cheese
Ensalada de Lechuga y Pimientos Asados con Vinagreta de Chile Ancho y Queso" />

Ingredients

For the vinaigrette:

6 to 8 ancho chiles (about 3 ounces), rinsed, stemmed and seeded

1/2 cup finely chopped white onion

1 clove garlic, finely chopped

1/4 cup unseasoned rice vinegar

1/4 cup distilled white vinegar

1/2 cup vegetable oil

1 1/2 teaspoons kosher or coarse sea salt, or to taste

2 teaspoons brown sugar or grated piloncillo, or to taste


For the salad:

3 red bell peppers

3 heads romaine lettuce

Olive oil, to drizzle

1/2 cup crumbled queso fresco, mild feta or farmers’ cheese

To Prepare

To make the vinaigrette: Using kitchen scissors or a sharp knife, cut the stemmed and seeded chiles lengthwise into thin strips and place them in a mixing bowl. Add the onion, garlic, vinegars, oil, salt and sugar to the bowl and toss to mix well. Transfer everything to a container with a tight-fitting lid and refrigerate for at least 8 hours before using.

To make the salad: Place the red bell peppers either on a tray under the broiler, on a heated grill, or on a heated comal on the stovetop, and char on all sides, flipping as each side chars, about 10 minutes. Remove from the heat. Once cool enough to handle, remove the stems and cut into slices (without removing the skin or discarding the juices).

Slice the romaine lettuces in half lengthwise. Drizzle each half with a small amount of olive oil and sprinkle on a pinch of salt and pepper. Place them on a heated grill or comal and quickly char, about 1 minute per side.

Serve lettuces on a platter along with the red bell pepper strips, ladle the ancho chile vinaigrette on top and sprinkle with the cheese.

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Comments

I just watched your show and i loved it.


Hi Pati, I love watching to see what recipes you show us how to make. Is the queso fresco cheese available in US? I am looking forward to trying these dishes from this episode!


i gathered from watching the show that the vinaigrette keeps very well in the fridge .. forever? .. do i just keep “feeding” it with more vinegars and oil? .. and more solids too, over time?

Haha, yes. Just add a bit more oil and vinegar, and give it a stir. Taste for salt as you do as well…



I just made the ancho chili vinaigrette and from what I remember it looking like on the show and what I know about vinegrettes (1 part acid to 3 parts oil), is it possible that there should be more than 1/2 cup oil?

This is really not a traditional vinaigrette at all, it is more like an escabeche or pickle, used as a vinaigrette. Give it a try as is Maria! You can adjust with a bit more oil if you feel it needs more…



¡Recetas fantásticas!La voy a intentar para la fiesta del fin de semana. ¡Eres mi nueva heroína culinaria!Te estoy promocionando con todas mis amistades.

Muchas gracias, Paty!



Loved this recipe. My first time of trying any of your recipes. You called it a relish on the T.V. Had a hard time finding it. This is a keeper. I’m making my second batch now. Because I was thinking relish, I made it sweeter, loved it even more.

Now I have been wanting to try your tre leche cake. Looks more difficult. I’am a taco eater since childhood. Love all of them. Can’t have sandwiches (too much bread) tacos are a better substitute. Especially corn tortillas.

You make your cooking fun and personal. Thank you.

Thank you for trying the recipes and for watching the show ; )



We made the Grilled Romain and Red Pepper Ancho Chile Vinaigrette Salad this last Memorial Day Weekend. It turned out GREAT! We put it on the barbecue and it turned out Really Good! We are going to make it again this coming weekend. The Vinaigrette is Wonderful.

So happy to hear! Thank you for making it!!



Hi Pati, i always enjoy watching your show. However i missed the first part of your ancho chile vinegrette. Did u use dried chile or fresh chile. Thanks!

Marj

Hola Marj, Thank you for watching! Dried ancho chile — you can see how to make the vinaigrette within this recipe: http://www.patismexicantable.com/2014/01/grilled-romain-and-red-bell-peppers-with-ancho-chile-vinaigrette-and-cheese/. Hope you try it.



Hi Pati,
Thank you so much for your reply. Im definitely going to make this recipe. I have never tried grilling my salad. This is definitely a must try recipe. Im also excited to make your orange flan recipe. Love love love your show!!!!

Many many thanks,
Marj


Hi Pati,

I love your show. I look forward to watching it on Sat. mornings.

I was wondering if the ancho chills be substituted with any other dry chills?

Mary

Thanks Mary! For this vinaigrette, the only other ones that I think would work are the “mulatos”. More info here: http://www.patismexicantable.com/2010/03/mulato_chile/



Hi Pati, I just watched your show for the first time this morning and loved what I saw. I BBQ quite often and I’m always looking for new recipes. I can hardly wait to try your Honey Chipotle Ribs. I have a question though on what exactly is “sauce from chipotles in adobe sauce”. Is this something I can buy at the store? Thanks. Mike

Hola Mike, Thank you so much for watching! It’s the sauce the chipotle chiles come marinated in when you buy a can of chipotle chiles in adobo sauce — you just scoop it right out of the can. Look for them in the international section of your local grocery store. I hope you try the ribs!!




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