Cos Salad with Chipotle Dressing and Warm Queso Fresco

Ingredients for Cos Salad with Chipotle Dressing and Warm Queso Fresco

• 80ml plus 45ml extra-virgin olive oil

• 2 teaspoons bottled chipotle hot sauce

• 1/2 teaspoons sugar

• 400g cornflakes, finely crumbled

• 2 teaspoons dried oregano

• 30g round Mexican queso fresco cheese, cut into 12 wedges

• 1 very large head of cos lettuce, torn into bite-size pieces

How to make Cos Salad with Chipotle Dressing and Warm Queso Fresco

Whisk 80ml oil, hot sauce, and sugar in small bowl to blend. Season dressing to taste with salt and pepper.

Brush baking sheet with olive oil. Mix cornflakes and oregano in medium bowl. Sprinkle with salt and pepper. Brush cheese wedges on all sides with 3 tablespoons oil. Dip cheese wedges in cornflake mixture, coating completely. Place on prepared baking sheet. (Dressing and cheese wedges can be made 4 hours ahead. Let dressing stand at room temperature; cover and chill cheese.)

Preheat oven to 204°C. Bake cheese wedges until hot and softened but not melted, about 5 minutes.

Meanwhile, toss lettuce with dressing in large bowl. Divide among 6 plates. Top each salad with 2 hot cheese wedges.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.