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.

Summer Tomato Pie

Ingredients

  • 1 recipe pastry for a single 9-inch pie crust

  • 3 tomatoes, thinly sliced

  • 2 teaspoons salt

  • 3 cloves garlic, minced

  • 1/4 cup chopped fresh basil

  • 1/2 cup shredded Cheddar cheese

  • 1/2 cup shredded mozzarella cheese

  • 1/4 cup mayonnaise

Directions

  1. Preheat oven to 450 degrees F (230 degrees C).
  2. Press pie crust into a 9-inch pie pan; prick bottom and sides with fork.
  3. Bake crust in the preheated oven until lightly browned, 10 to 12 minutes. Cool completely.
  4. Reduce oven temperature to 350 degrees F (175 degrees C).
  5. Place tomatoes in a single layer of a colander; sprinkle with salt. Let sit for about 10 minutes to release moisture. Blot excess moisture with a paper towel. Arrange 1 layer of tomato slices around the bottom of the cooled pie crust, overlapping the slices. Sprinkle half the garlic and half the basil onto tomato layer. Sprinkle half the Cheddar cheese and half the mozzarella cheese over basil layer. Repeat layering with remaining tomatoes, garlic, basil, Cheddar cheese, and mozzarella cheese. Spread mayonnaise over the top mozzarella cheese layer.
  6. Bake in the preheated oven until cheese is melted and bubbling, about 30 minutes. Cool on a wire rack.