Charred Romaine With Tomatillo Dressing Recipe

Name: Charred Romaine With Tomatillo Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 medium white onion, quartered; 1 small tomatillo, husk removed; 1 jalapeno, sliced, seeds removed; 1 garlic clove; 1/4 avocado, chopped; 1/4 cup chopped fresh cilantro leaves; 1/4 cup olive oil; 1 tablespoons fresh lime juice; Kosher salt; Freshly ground black pepper; 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 tablespoons fresh lime juice; 2 ounces Cotija cheese, finely grated; 1 tablespoons chopped cilantro stems

Servings: persons

1/4 medium white onion, quartered
1 small tomatillo, husk removed
1 jalapeno, sliced, seeds removed
1 garlic clove
1/4 avocado, chopped
1/4 cup chopped fresh cilantro leaves
1/4 cup olive oil
1 tablespoons fresh lime juice
Kosher salt
Freshly ground black pepper
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 tablespoons fresh lime juice
2 ounces Cotija cheese, finely grated
1 tablespoons chopped cilantro stems

1
Bring onion, tomatillo, jalapeno, 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.
2
Puree 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.
3
Add lime juice; season with salt and pepper.
4
Prepare grill for medium-high heat. Grill poblano, turning occasionally, until charred and blistered, 6-8 minutes. Let cool. Peel and finely chop.
5
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.
6
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.

364

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1/4 medium white onion, quartered, 1 small tomatillo, husk removed, 1 jalapeno, sliced, seeds removed, 1 garlic clove, and more.

Yes, Charred Romaine With Tomatillo Dressing falls under the General category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Charred Romaine With Tomatillo Dressing

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