Charred Romaine with Tomatillo Dressing
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.