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)
Dressing: 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
Vegetables: 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.