Apple-Jicama Salad With Hatch Chile Dressing

Adopted 9/15 This was on a recipe card in the supermarket next to the Hatch chiles, which come in season from August to October.

• Ready In: 21 mins
• Serves: 4

Ingredients

• 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 apple, chopped
• 1  cup  chopped jicama, skin removed
• 2  tangerines or 2  oranges, sectioned
• 4  cups  mixed salad greens
• 1⁄2 cup pine nuts or 1⁄2 cup sesame seeds

Directions

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.