Ingredients

• 2 fresh poblano chiles
• 2 red bell peppers
• 3 ounces Cabrales or other blue cheese, grated
• 2 tablespoons chopped fresh oregano
• 2 tablespoons chopped fresh chives
• 1/3 cup fresh lime juice
• 1/2 cup extra-virgin olive oil
• 3 hearts of romaine, separated into leaves

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Instructions

1. Lay chiles and bell peppers on their sides on racks of gas burners and turn flame on high. (Or broil on rack of a broiler pan about 2 inches from heat.) Roast, turning with tongs, until skins are blackened, 5 to 8 minutes.
2. Transfer to a bowl, then cover and let steam 10 minutes. Peel, seed, and cut into thin strips.
3. Make dressing: Whisk together dressing ingredients in a large bowl.
4. Whisk together dressing ingredients in a large bowl.
5. Arrange salad: Dip each romaine leaf in dressing to coat, shaking off excess, and arrange on a platter. Toss pepper strips in remaining dressing and scatter over romaine.
6. Dip each romaine leaf in dressing to coat, shaking off excess, and arrange on a platter. Toss pepper strips in remaining dressing and scatter over romaine.