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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Charred Romaine With Tomatillo Dressing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions