Charred Romaine with Tomatillo Dressing

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

EpicuriousMakes 4 servingsSource

salad tomatillo avocado poblano chile romaine cotija side starter dinner gluten free vegetarian keto nut free grilling blender summer bon appétit

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

Method

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.

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.

Add lime juice; season with salt and pepper.

Prepare grill for medium-high heat. Grill poblano, turning occasionally, until charred and blistered, 6–8 minutes. Let cool. Peel and finely chop.

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.

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.