Name: Charred Romaine with Tomatillo Dressing
Yield: Makes 4 servings
Ingredients: 1/4 medium white onion, quartered; 1 small tomatillo, husk removed; 1 jalapeño, sliced, seeds removed; 1 garlic clove; 1/4 avocado, chopped; 1/4 cup chopped fresh cilantro leaves; 1/4 cup olive oil; 1 tablespoons fresh lime juice; Kosher salt; Freshly ground black pepper; 1 small poblano chile; 2 heads of romaine lettuce, outer leaves removed, halved lengthwise; 2 tablespoons olive oil; Kosher salt; 1 avocado, chopped; 1/4 medium white onion, finely chopped; 1 tablespoons fresh lime juice; 2 ounces Cotija cheese, finely grated; 1 tablespoons chopped cilantro stems

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Charred Romaine with Tomatillo DressingMichael Graydon

Charred to a crisp: Not a statement usually associated with salads, but delicious nonetheless in this Mexican-inspired romaine number.

Recipe information

Yield
Makes 4 servings

Ingredients

Tomatillo Dressing:

1/4 medium white onion, quartered

1 small tomatillo, husk removed

1 jalapeño, sliced, seeds removed

1 garlic clove

1/4 avocado, chopped

1/4 cup chopped fresh cilantro leaves

1/4 cup olive oil

1 tablespoons fresh lime juice

Kosher salt

Freshly ground black pepper

Salad and Assembly:

1 small poblano chile

2 heads of romaine lettuce, outer leaves removed, halved lengthwise

2 tablespoons olive oil

Kosher salt

1 avocado, chopped

1/4 medium white onion, finely chopped

1 tablespoons fresh lime juice

2 ounces Cotija cheese, finely grated

1 tablespoons chopped cilantro stems

Preparation

Tomatillo Dressing:
Step 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.
Step 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.
Step 3
Add lime juice; season with salt and pepper.
Salad and Assembly:
Step 4
Prepare grill for medium-high heat. Grill poblano, turning occasionally, until charred and blistered, 6–8 minutes. Let cool. Peel and finely chop.
Step 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.
Step 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.

TagsSalad Tomatillo Vegetable Avocado Poblano Chile Chile Romaine Lettuce Leafy Greens Cotija Cheese Dairy Side Starter Dinner Gluten Free Vegetarian Keto Nut Free Grilling Blender Summer Bon Appétit

Recipe information

Ingredients

Tomatillo Dressing:

Salad and Assembly:

Preparation

Tomatillo Dressing:

Step 1

Step 2

Step 3

Salad and Assembly:

Step 4

Step 5

Step 6

Recipe notes