Fire-Roasted Poblano Vinaigrette
This recipe is all about the vinaigrette. Sure, the salad matters, but the smoky, slightly spicy dressing makes it unique. The fire-roasted poblano vinaigrette combines the citrus flavors of lime with the peppers to make a creamy, tangy dressing.
For those that have an aversion to heat, don’t let the poblano scare you away. Poblano peppers are on the milder end of the Scoville scale, ranging from 1,000 Scoville heat units (SHU) to 1,500 SHU. For reference, the jalapeno pepper is anywhere from 2-8 times hotter. The poblano is more about the smoky flavor than the spice. And that is why it is excellent for dressing. I would keep the number of peppers you use in the recipe the same.
You can eat them raw, but their flavor comes alive when roasted or grilled. The rich, earthy flavors deepen, especially with a bit of charring. And the roasting process makes it easy to remove the skin from the pepper, which is essential when making a dressing.
Now For The Salad
It’s spring, and lettuce is almost ready to harvest in my garden. I can’t grow many other vegetables successfully in my shady garden, but lettuce can be started early and is best in early summer before it gets too hot. And with a shade garden, the leaves aren’t out in the early spring, so I get a few weeks of sunshine to grow lettuce. So that is why I’m looking for a special dressing and salad at this time of the year.
When selecting the greens, I like to consider taste and color—mixing some light and dark varieties. To complement the dressing, I use some smokey and charred elements and a bit of heat to make a flavorful salad. And the addition of the pea shoots adds some crunch and texture.
Roasting the corn and the red and yellow peppers helps bring that smoky flavor out of the poblano. And the jalapeno bacon kicks it up a notch. I find my bacon at a local meat market that carries a lot of specialty meats (Strip District Meats in Pittsburgh). But you can find this from many well-known bacon producers, such as Hormel.
Finally Presentation
My final suggestion, as always, is to find a great salad bowl. I served this in a Nambe Portables Wood Salad Bowl. Made of Acacia wood, it’s the perfect vehicle for this rustic, smoky salad. Also, a good salad bowl is an essential addition to any kitchen. The servers make it easy to toss and serve. And you have the perfect salad with fire-roasted poblano vinaigrette.
More delicious salad ideas: Spicy Citrus And Cumin Vinaigrette, Tangy Barbecue Salad Dressing Recipe, and Fresh Thyme And Mango Vinaigrette Recipe.
Fire-Roasted Poblano Vinaigrette
Ingredients
Fire Roasted Poblano Vinaigrette
- 2 to 3 poblano peppers
- 1/4 cup olive oil
- 1/4 cup neutral oil canola or vegetable
- 4 cloves of garlic
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon kosher salt
- 1 tablespoon honey
- 2 tablespoons freshly squeezed lime juice
- 1/3 cup rice wine vinegar
Fire Roasted Poblano Salad
- 6 cups of lettuce combo of leaf colors torn into pieces
- 1 cup pea shoots
- 2 ears of grilled corn kernels removed from the cob after grilling
- 1 each yellow and red peppers roasted and diced
- 4 slices of jalapeno bacon
- 1/2 cup cojita cheese
- 1 ripe avocado sliced
- 1 cup of Fire Roasted Poblano Vinaigrette see above recipe
Instructions
Fire Roasted Poblano Vinaigrette
- Pre heat the oven to 450 degrees.
- Halve the poblanos lengthwise and remove the seeds. Toss in oil and lightly season with salt and pepper. Place the peppers, cut side down, on a prepared baking sheet. Roast in the oven until the skins are charred, which should take about 10 minutes. Remove and let cool. (Roast the red and yellow peppers for the salad at the same time, refer to step 1 in the preparation of the salad below.)
- Once the chiles are cool, remove the skin; it should come off easily. And dice the pepper flesh to add to the dressing
- While the peppers roast, combine the oils and the slightly crushed garlic cloves in a pan. Heat over medium-low heat. Softening the garlic, but not cooking it completely. This should take about 6 minutes. It should just start to turn light brown. Allow to cool.
- Combine all of the ingredients in a blender. Process for about 20 seconds until smooth and creamy. This dressing will last for two weeks if stored in a covered container in the refrigerator. You will have extra when making the salad below.
Fire Roasted Poblano Salad
- Halve the red and yellow peppers lengthwise and remove the seeds. Toss in olive oil and season with salt and pepper. Place on a prepared baking sheet and roast in the oven at 450° for about 10 minutes until charred. This step can be completed at the same time as the poblanos for the dressing. Allow to cool.
- Grill the whole ears of corn until slightly charred; this should take 7-8 minutes on a very hot grill. Allow to cool, and remove the kernels from the cob.
- Cook the jalapeno bacon until crispy. Chop in the small pieces.
- Combine all the ingredients in a large salad bowl and toss with the dressing.
