Charred Romaine With Tomatillo Dressing
Serves: 5
Destiney Bartoletti
1 January 1970
Based on User reviews:
50
Spice
50
Sweetness
48
Sourness
37
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1 medium
White Onion (finely chopped)1 small
Tomatillo (husk removed)2 tbsps
Olive Oil1 tbsps
Lime Juice (fresh)1 tbsps
Cilantro (chopped stems)Directions:
1
Tomatillo Dressing: Bring onion, tomatillo, jalapeño, garlic, and 2 cups water to a boil in a small saucepan
2
Reduce heat and simmer until onion is very tender, 6–8 minutes; let cool
3
Drain, reserving cooking liquid
4
Purée onion mixture with avocado and cilantro leaves in a blender
5
With motor running, gradually add oil and 2 tablespoons cooking liquid and blend until combined
6
Add lime juice; season with salt and pepper
7
Bring onion, tomatillo, jalapeño, garlic, and 2 cups water to a boil in a small saucepan
8
Reduce heat and simmer until onion is very tender, 6–8 minutes; let cool
9
Drain, reserving cooking liquid
10
Purée onion mixture with avocado and cilantro leaves in a blender
11
With motor running, gradually add oil and 2 tablespoons cooking liquid and blend until combined
12
Add lime juice; season with salt and pepper
13
Salad and Assembly: Prepare grill for medium-high heat
14
Grill poblano, turning occasionally, until charred and blistered, 6–8 minutes
15
Let cool
16
Peel and finely chop
17
Drizzle cut sides of romaine with oil; season with salt
18
Grill, cut side down, until charred, about 3 minutes
19
Turn and grill just until warmed through, about 30 seconds
20
Spoon dressing onto plates and top with romaine, charred side up, avocado, onion, and poblano
21
Drizzle with lime juice; season lightly with salt
22
Scatter Cotija cheese and chopped cilantro stems over
23
Prepare grill for medium-high heat
24
Grill poblano, turning occasionally, until charred and blistered, 6–8 minutes
25
Let cool
26
Peel and finely chop
27
Drizzle cut sides of romaine with oil; season with salt
28
Grill, cut side down, until charred, about 3 minutes
29
Turn and grill just until warmed through, about 30 seconds
30
Spoon dressing onto plates and top with romaine, charred side up, avocado, onion, and poblano
31
Drizzle with lime juice; season lightly with salt
32
Scatter Cotija cheese and chopped cilantro stems over