Charred Romaine with Tomatillo Dressing
By LRay
Bon Appetit, September 2014, page 118.
NUTRITIONAL INFORMATION
Calories (kcal) 380 Fat (g) 32 Saturated Fat (g) 5 Cholesterol (mg) 5 Carbohydrates (g) 22 Dietary Fiber (g) 12 Total Sugars (g) 5 Protein (g) 8 Sodium (mg) 50
- 4
Ingredients
- INGREDIENTS
- TOMATILLO DRESSING
- 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 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
- 1/4 medium white onion, finely chopped
- 1 tablespoon fresh lime juice
- 2 oz. Cotija cheese, finely grated
- 1 tablespoon chopped cilantro stems
Preparation
Step 1
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.
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.