Charred Romaine with Tomatillo Dressing
A Mexican-inspired grilled salad featuring charred romaine lettuce topped with a creamy tomatillo-avocado dressing, grilled poblano, and cotija cheese. The combination of smoky grilled vegetables and tangy, spicy dressing creates a unique and flavorful dish.
Ingredients
- •¼ medium medium white onion, quartered
- •1 small small tomatillo, husk removed
- •1 whole jalapeño, sliced, seeds removed
- •1 clove garlic clove
- •¼ whole avocado, chopped
- •¼ cup chopped fresh cilantro leaves
- •¼ cup olive oil
- •1 tablespoons fresh lime juice
- •1 to taste Kosher salt
- •1 to taste Freshly ground black pepper
- •1 small small poblano chile
- •2 heads heads of romaine lettuce, outer leaves removed, halved lengthwise
- •2 tablespoons olive oil
- •1 to taste Kosher salt
- •1 whole avocado, chopped
- •¼ medium medium white onion, finely chopped
- •1 tablespoons fresh lime juice
- •2 ounces Cotija cheese, finely grated
- •1 tablespoons chopped cilantro stems
Cooking Instructions
- 1.
Bring onion, tomatillo, jalapeño, garlic, and 2 cups water to a boil in a small saucepan. Reduce heat and simmer until onion is very tender, 6-8 minutes; let cool. Drain, reserving cooking liquid.
8 min
- 2.
Purée onion mixture with avocado and cilantro leaves in a blender. With motor running, gradually add oil and 2 tablespoons cooking liquid and blend until combined.
5 min
- 3.
Add lime juice; season with salt and pepper.
1 min
- 4.
Prepare grill for medium-high heat. Grill poblano, turning occasionally, until charred and blistered, 6-8 minutes. Let cool. Peel and finely chop.
8 min
- 5.
Drizzle cut sides of romaine with oil; season with salt. Grill, cut side down, until charred, about 3 minutes. Turn and grill just until warmed through, about 30 seconds.
4 min
- 6.
Spoon dressing onto plates and top with romaine, charred side up, avocado, onion, and poblano. Drizzle with lime juice; season lightly with salt. Scatter Cotija cheese and chopped cilantro stems over.
5 min
