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SERVES 4
For the dressing
4 hatch chiles, roasted, peeled, stems and seeds removed, chopped
2 cucumbers, peeled, seeded and chopped
1/2 cup fresh cilantro
4 green onions, chopped
1/3 cup olive oil
2 teaspoons cider vinegar
2 garlic cloves, chopped
1 cup plain yogurt
For the salad
1 mild hatch chile, seeded and chopped
1 large granny smith apples, chopped
1 cup chopped jicama, skin removed
2 tangerines or oranges, sectioned
4 cups mixed salad greens
1/2 cup pine nuts or sesame seeds
1. For the dressing, place roasted chiles, cucumbers, cilantro, green onions, olive oil, vinegar and garlic into a
food processor and puree until smooth.
2. Add yogurt and mix well.
3. Chill in the fridge for at least one hour.
4. In a large bowl, toss Hatch chile, apple, jicama, tangerines and salad greens.
5. Add just enough dressing to coat salad and toss.
6. Top with nuts or sesame seeds.
7. To roast the peppers, either put them under the broiler for a few minutes, watching until they begin to char. Or
toast them on a stick over a gas burner. Once they're charred, popping them into a paper bag for a few minutes will make them
easy to peel. "Cook time" listed is actually chilling time for the dressing.
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