Tomato Salad with Queso Fresco, Pan-Roasted Green Onions and Guajillo Chile Dressing
For chile dressing:
In a medium skillet, heat oil over medium heat. When warm, add chiles and garlic. Stir, turning constantly, about 30 seconds or until insides of chiles have lightened in color and smell toasty. Remove skillet from the heat. Transfer chiles to a blender, leaving oil and garlic in the skillet to cool for 5 to 10 minutes.Advertisement
Add vinegar and 3/4 teaspoon salt to blender. Cover; blend for 30 seconds. When oil and garlic are cool, add to blender. (Set skillet aside without washing.) Cover; blend chile mixture for 1 to 2 minutes more or until nearly smooth. Transfer dressing to a screw top jar. Season to taste, if you like. Cover; set aside.
Return same skillet to medium heat, adding a little oil if necessary. Lay green onions in skillet. Cook, turning often, about 4 minutes or until onions are wilted and browned in places. Remove from skillet; cut crosswise at 1/4-inch slices.
To serve, arrange sliced tomatoes on 4 salad plates. Sprinkle tomatoes with additional sea salt. Top with green onion slices. Shake chile dressing to combine thoroughly; drizzle some of the dressing over tomatoes. (Cover and store remaining dressing in refrigerator). Sprinkle salad with cheese. Makes 4 servings.