Caesar Salad with Poblano Dressing
Reduced calorie mayonnaise
2 Tbsp, chopped fresh
½ item(s), large size, zest finely grated
Fresh lime juice
1 medium clove(s), crushed through a press
12 oz, hearts, thickly sliced
Fat-free packaged croutons
Grated Pecorino Romano cheese
⅓ cup(s), coarsely grated
- Preheat broiler.
- To roast poblano, put pepper on broiler rack and broil 5 inches from heat, turning, until charred on all sides, 8–9 minutes. Transfer to small zip-close plastic bag and seal; let steam 10 minutes. Peel off charred skin, remove stems and seeds, and mince ﬂesh.
- To make dressing, transfer poblano to salad bowl. Add buttermilk, mayonnaise, cilantro, lime zest and juice, garlic, and salt, whisking until blended well. Add romaine, croutons, and Romano; toss until coated evenly with dressing.
- Per serving: 2 1/3 cups