Name: Grilled Romaine and Red Bell Peppers with Ancho Chile Vinaigrette and Cheese
Prep time: 490 min
Cook time: 12 min
Total time: 502 min
Ingredients: 6 to 8 (about 3 ounces) ancho chiles (rinsed, stemmed and seeded ); 1/2 cup finely chopped white onion; 1 clove garlic (finely chopped); 1/4 cup unseasoned rice vinegar; 1/4 cup distilled white vinegar; 1/2 cup vegetable oil; 1 1/2 teaspoons kosher or coarse sea salt (or to taste); 2 teaspoons brown sugar or grated piloncillo (or to taste); 3 red bell peppers; 3 heads romaine lettuce; olive oil (to drizzle); 1/2 cup queso fresco (mild feta or farmers’ cheese, crumbled )