April 27, 2010
When we were on our tour of downtown Chicago last week, we happened to pass Rick Bayless' Frontera Grill on North Clark Street. We all wished that we could stop and eat lunch there but we knew that we didn't have time so we'll have to plan that for another visit. Passing Frontera Grill reminded me that I bought Rick Bayless' Mexican Everyday cookbook sometime last year and have yet to cook a recipe from it.
I decided to browse through his cookbook yesterday to find something to make as a side to go along with the Chicken Enchilada Casserole that I had planned for dinner. And since Cinco de Mayo is only a week away, I thought this would be a great time to try one of his recipes.
I ended up making the Roasted Garlic Dressing with Green Chili. Rick Bayless says that this is one of the most versatile dressings that he makes and that grilled onions and radishes have gone into the roasted garlic-dressed romaine salad at Frontera Grill since the day they opened. He also suggests that it's great on top of a salad of sliced tomatoes and cilantro, which is what I decided to do. This recipe makes about one cup.
This recipe was quick and easy yet had a terrific flavor because of the roasted garlic and chiles. Salad dressing is not the best recipe for photographing, but this dressing was perfect drizzled on top of this tomato and cilantro salad.
Roasted Garlic Dressing with Green Chile
(from Mexican Everyday)
4 garlic cloves, unpeeled
Fresh hot green chiles to taste (I only used 1 serrano)
3/4 c. olive oil
1/4 c. balsamic vinegar
Salt
Set a small dry skillet over medium heat. Lay in the unpeeled garlic cloves and the chiles. Roast, turning frequently, until soft and blotchy brown in spots, about 10 minutes for the chiles, 15 minutes for the garlic. Cool until able to handle, then slip the skins off the garlic and roughly chop the chiles (no need to remove the seeds).
Combine the garlic, chiles, oil, vinegar and a scant teaspoon of salt into a blender jar or food processor. Process until smooth. Taste and season highly with additional salt if necessary. Pour into a jar and secure the lid. Refrigerate until ready to use. Shake well immediately before pouring out.
~LilSis- Leave a Comment (15)
- Find more in Food, Cinco de Mayo, Frontera Grill
April 28, 201010:57 am
Love the looks of your dressing, YUM!
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April 28, 201011:03 am
Roasted garlic adds such a unique flavor and it’s so easy!
The tomatoes look like homegrown!
.-= Michelle´s last blog post … Neopolitan Brioche Crullers! =-.
April 28, 201011:19 am
This looks so fresh and tasty!
.-= Jen @ How To: Simplify´s last blog post … Strawberry Almond Oatmeal =-.
April 28, 201011:34 am
I adore this cookbook, but have never tried this recipe. After your great review of it, I’m definitely looking forward to diving in.
April 28, 201012:23 pm
Bring on the garlic. Terrific salad!
.-= Maria´s last blog post … 2peas3-0 =-.
April 28, 20101:01 pm
Looks yummy and easy!
April 28, 20102:09 pm
Thanks everyone for the nice comments! This dressing was so super easy but the roasting of the garlic made it a little special. I’m having it again tonight on a chopped salad. 🙂
April 28, 20102:47 pm
It’s been too long since my last visit to Chicago, and I’d love to try Bayless’ newest restaurant. This dressing sounds like a winner. I need to go grab that book!
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April 28, 20103:31 pm
Hi Lisa,
I have heard that his new restaurant is also a big hit! The more I look through this cookbook, the more I love the way he combines flavors and makes substitution suggestions after each recipe. My only wish is that it had more photos! I love a cookbook that has a photo for every recipe! 🙂
April 28, 20103:46 pm
going to one of rick bayless’s restaurants is my primary reason for planning a trip to chicago. is it odd that my life revolves around food? this dressing sounds great–spicy yet refreshing and good for so many things!
.-= grace´s last blog post … ruefully ridiculous standards* =-.
April 29, 20109:38 am
Hi Grace,
No, that isn’t odd at all! As a matter of fact, Chicago would be the perfect place for you to visit. I know a lot of people who live in Chicago who’s lives revolve around food! 🙂
I really do want to try on of his restaurants while there this summer. I’ve hear that XOCO is excellent!
April 29, 20102:52 pm
I just love fresh new dressing ideas. Great job.
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April 29, 20107:57 pm
Mmmmm, this is totally my kind of salad! I LOVE tomatoes and cilantro and that dressing sounds swoon worthy. Definitely something I’m making as soon as I start seeing really good tomatoes at our farmer’s market!
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April 29, 201010:02 pm
I can’t get enough garlic, this sounds great 🙂
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May 9, 201611:57 am
I don’t write many comments, but after reading a few of the comments on Rick Bayless’ Frontera Grill Roasted Garlic Dressing | BigSisLilSis. I actually do have a few questions for you if you do not mind. Is it just me or do some of these comments appear as if they are coming from brain dead folks? 😛 And, if you are posting at other online sites, I’d like to keep up with anything fresh you have to post. Would you make a list of all of your shared pages like your linkedin profile, Facebook page or twitter feed?