Instructions: Coarsely chopped dry-roasted cashews for garnish

To make dressing: In a blender or food processor, place chili, cashews, garlic, black pepper, salt, olive oil, vinegar and cotija cheese. Blend 10 seconds, then add cilantro in batches until dressing is smooth.

In a deep bowl, mix mayonnaise and water with a wire whip. Add blender ingredients and mix thoroughly. Place in a glass jar and refrigerate. Dressing keeps about 3 days.

Makes 1 1/2 cups.

To make salad: Trim outer leaves from romaine heads. Take a 1 inch slice off the top, and trim bottoms, leaving the core intact. Rinse lightly and let drip-dry onto paper towels. Slice in half lengthwise.

When completely dry, brush cut side very lightly with olive oil. Watching carefully, brown quickly over a hot grill fire, about 1 to 1 1/2 minutes on each side. Do not overcook as lettuce will become warm and limp.

Set wedges cut-side up on dinner plates. Drizzle with dressing, sprinkle with cashews and serve.

Note: To roast peppers, grill them 12 to 15 minutes, turning once, until lightly charred. Place in a bag or covered bowl for about 10 minutes. Skin should peel right off. Wear gloves when handling fresh, canned, dried or pickled chilies; the oils can cause a burning sensation on your skin.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.