Charred Romaine with Tomatillo Dressing

Charred Romaine with Tomatillo Dressing

from Bon Appetit

 

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INGREDIENTS

TOMATILLO DRESSING

  • ¼ medium white onion, quartered
  • 1 small tomatillo, husk removed
  • 1 jalapeño, sliced, seeds removed
  • 1 garlic clove
  • ¼ avocado, chopped
  • ¼ cup chopped fresh cilantro leaves
  • ¼ 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
  • ¼ medium white onion, finely chopped
  • 1 tablespoon fresh lime juice
  • 2 oz. Cotija cheese, finely grated
  • 1 tablespoon chopped cilantro stems

 

Directions

TOMATILLO DRESSING

  • 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.

SALAD AND ASSEMBLY

  • 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.

Pomegranate Avocado Salsa

Pomegranate Avocado Salsa

Ingredients:

2 Avocados

1 Orange

1/2 cup Pomegranate Seeds (cut and seed the pomegranate under in the sink under water; the seeds won’t fly everywhere!)

Zest of one lime, juice of half

handful Cilantro, chopped

salt and pepper

 

Preparation 

Cut the avocado and orange into slices. Combine everything in a bowel. Serve with chips or eat with a fork