Roasted Pepper Salad with Butter Lettuce and Creamy Queso Añejo Dressing

1. Roast the Peppers

Roast the peppers over an open flame or under a broiler until blistered and blackened, about 5-10 minutes, then transfer to a bowl and cover with a kitchen towel to cool.

2. Prepare the Dressing

In a blender, combine the oil, vinegar, mayonnaise, and a pinch of salt. Blend until smooth, then stir in the grated queso añejo.

3. Combine Peppers and Onion

Peel the cooled peppers and cut them into strips. In a bowl, toss the pepper strips with the sliced red onion and enough dressing to coat evenly.

4. Assemble the Salad

Arrange the butter lettuce leaves on plates, top with the dressed pepper and onion mixture, and drizzle with extra dressing. Garnish with additional queso añejo if desired.