Charred Romaine with Tomatillo Dressing

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

From the kitchen of Carly

Smoky charred romaine gets a bright, creamy punch from tangy tomatillo dressing. Avocado and fresh cilantro blend into a silky sauce that coats every leaf, while jalapeño heat lingers just long enough to keep things interesting.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11/4 medium white onion, quartered
11 small tomatillo, husk removed
11 jalapeño, sliced, seeds removed
11 garlic clove
11/4 avocado, chopped
11/4 cup chopped fresh cilantro leaves
11/4 cup olive oil
11 tablespoons fresh lime juice
1Kosher salt
1Freshly ground black pepper
11 small poblano chile
12 heads of romaine lettuce, outer leaves removed, halved lengthwise
12 tablespoons olive oil
1Kosher salt
11 avocado, chopped
11/4 medium white onion, finely chopped
11 tablespoons fresh lime juice
12 ounces Cotija cheese, finely grated
11 tablespoons chopped cilantro stems

Instructions

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.