Charred Romaine with Tomatillo Dressing

Charred Romaine with Tomatillo Dressing

Serves 4
Ingredient list: 

tomatillo dressing

¼ medium white onion, quartered

1 small tomatillo, husk removed

1 jalapeño, sliced, seeds removed

1 garlic clove

¼ avocado, chopped

¼ cup chopped fresh cilantro leaves

¼ cup olive oil

1 tablespoon fresh lime juice

Kosher salt and 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

¼ medium white onion, finely chopped

1 tablespoon fresh lime juice

2 oz. Cotija cheese, finely grated

1 tablespoon chopped cilantro stems


tomatillo dressing

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 Tbsp. cooking liquid and blend until combined. Add lime juice; season with salt and pepper.

Salad and assembly

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.

Recipe Courtesy of Rose's Luxury