El Rancho Chopped Salad with Cornbread Croutons and Creamy Poblano Dressing

Name: El Rancho Chopped Salad with Cornbread Croutons and Creamy Poblano Dressing
Yield: serves 8
Ingredients: 1 large poblano chile; 1/2 cup chopped fresh cilantro leaves and tender stems; 2 tablespoons freshly squeezed lime juice (about 1 medium lime), or more; 2 green onions, white and green parts, thinly sliced; 1 clove garlic, coarsely chopped; 1/2 cup mayonnaise; 1/2 cup well-shaken buttermilk; Kosher salt; 2 tablespoons olive oil; 8 strips thick-sliced applewood-smoked bacon, cut into 1/2-inch pieces; 8 ears sweet corn, unshucked; Jalapeño Cornbread with Cheese, Corn, and Arugula (page 241); 2 medium heads romaine lettuce, trimmed and thinly sliced; 2 large ripe avocados, peeled, seeded, and diced; 1 cup thinly sliced celery hearts (and small leaves, if possible); 8 green onions, white and green parts, thinly sliced; 1 pint yellow or orange currant or grape tomatoes, halved; 1 cup finely grated Cotija cheese

December 14, 2011

My dear friend Paula Disbrowe, cookbook author, chef, and general partner in cooking, partying, and eating, created this recipe. She says, “Don’t be fooled by the term salad. This gigantic tumble of ingredients creates an incredibly satisfying meal, with big, bold flavors that will satisfy friends and ranch hands alike. Be sure to remove any wilted or bruised outer leaves from the head of romaine, so you only use the crisp, sweet inner leaves in your salad.” This salad calls for jalapeño cornbread croutons (page 241). Bake them up first and let them cool while you prepare the rest of the recipe.

Recipe notes

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