El Rancho Chopped Salad with Cornbread Croutons and Creamy Poblano Dressing

• 1 large poblano chile
• 1/2 cup chopped fresh cilantro leaves and tender stems
• 2 tablespoons freshly squeezed lime juice (about 1 medium lime), or more
• 2 green onions, white and green parts, thinly sliced
• 1 clove garlic, coarsely chopped
• 1/2 cup mayonnaise
• 1/2 cup well-shaken buttermilk
• Kosher salt
• 2 tablespoons olive oil
• 8 strips thick-sliced applewood-smoked bacon, cut into 1/2-inch pieces
• 8 ears sweet corn, unshucked
• Jalapeno Cornbread with Cheese, Corn, and Arugula (page 241)
• 2 medium heads romaine lettuce, trimmed and thinly sliced
• 2 large ripe avocados, peeled, seeded, and diced
• 1 cup thinly sliced celery hearts (and small leaves, if possible)
• 8 green onions, white and green parts, thinly sliced
• 1 pint yellow or orange currant or grape tomatoes, halved
• 1 cup finely grated Cotija cheese

1. TO MAKE THE DRESSING: Roast the poblano chile with a kitchen torch, over a gas burner, or under an oven broiler until evenly charred.
2. Using an oven mitt, place the pepper in a bag, close the opening, and let the pepper steam for at least 10 minutes.
3. Remove the pepper from the bag and peel off the skin, which should slide off easily.
4. In the jar of a blender or the work bowl of a food processor fitted with the metal blade, puree the poblano, cilantro, lime juice, green onions, garlic, mayonnaise, and buttermilk until smooth.
5. Season with salt and more lime juice.
6. Refrigerate until ready to use.
7. TO MAKE THE SALAD: Have a plate lined with paper towels ready.
8. Heat a grill or grill pan medium-hot.
9. Heat the olive oil in a skillet (preferably cast-iron) over medium heat.
10. Add the bacon and cook until the fat is rendered and the pieces are browned but still somewhat chewy, 5 to 6 minutes.
11. Use a slotted spoon to transfer the bacon to the prepared plate.
12. When the grill is hot, grill the corn, turning with tongs for even cooking, until the kernels are tender and just starting to release their milk, about 8 minutes.
13. Remove the husks and trim the kernels from the cob with a paring knife; set aside.
14. Halve the cornbread.
15. Set half aside.
16. Cut the remaining half into 2 equal pieces and grill them until they are crisp and toasted on both sides, 6 to 7 minutes total; set aside to cool.
17. When the cornbread has cooled, cut into 1 1/2-inch cubes.
18. Cover the remaining cornbread with plastic wrap and freeze for making croutons the next time you make the salad.
19. Combine the lettuce, avocado, celery, green onions, tomatoes, bacon, and corn kernels in a large salad bowl.
20. Drizzle the salad with dressing and toss well to evenly coat the ingredients.
21. Garnish the tossed salad with the cornbread croutons and grated Cotija cheese.
22. The dressing can be made up to 2 days in advance and refrigerated.
23. The cornbread croutons can be made up to 3 days in advance and kept in an airtight container until ready to use.
24. In fact, Paula points out that day-old cornbread makes the best croutons.
25. The salad should be made the day it is to be served.
26. Toss with the dressing just before serving.

poblano chile, fresh cilantro, freshly squeezed lime juice, green onions, clove garlic, mayonnaise, wellshaken buttermilk, kosher salt, olive oil, bacon, sweet corn, arugula, avocados, celery, green onions, grape tomatoes, cotija cheese

Taken from www.epicurious.com/recipes/food/views/el-rancho-chopped-salad-with-cornbread-croutons-and-creamy-poblano-dressing-382677 (may not work)