Painted Desert Roasted Pepper Salad

Ingredients

Dressing

• 1/2 cup extra-virgin olive oil
• 1/4 cup vegetable oil
• 2 garlic cloves
• 1 tablespoon chopped onion
• 1/4 cup cider vinegar
• 1/2 teaspoon salt
• 1/2 teaspoon granulated sugar
• 1/8 teaspoon dried Mexican oregano
• Freshly ground black pepper, to taste

Vegetables

• Combination of 4 mild green chiles; poblano, New Mexico and Anaheim, roasted
• 1 red bell pepper, roasted
• 1 green bell pepper, roasted
• 1 yellow bell pepper, roasted
• Crumbled Cotija or aged Monterey Jack or grated Monterey Jack cheese
• Romaine or other sturdy lettuce leaves for garnish (optional)

Instructions

Dressing

1. Puree oils with garlic and onion in a blender. Pour the mixture through a strainer into a large jar with a lid. Combine with the remaining dressing ingredients and shake well. Refrigerate for 30 minutes.

Vegetables

1. Slice the chiles and bell peppers into ribbons about 1/2 inch thick. Arrange them decoratively on a serving platter. Pour the dressing over the chiles and scatter the cheese on top. Garnish with lettuce around the plate's edge.