Anissa’s recipe uses plenty of flat-leaved parsley. When shopping, if weighing them, each bunch I bought weighed between 3 to 4 ounces, or 85 to 115 grams, but if you want to be certain, simply weigh them at the market so you know you have the amount called for in the recipe. Once home, pick the parsley and mint leaves from the stems and wash them in a salad spinner. -dl
3 tablespoons (30g) fine bulgur
3 medium (600g) firm ripe tomatoes, diced into small cubes
2 (50g) spring onions or scallions, trimmed and very thinly sliced
14 ounces (400g) flat-leaf parsley, most of the stalks discarded, leaves washed and dried
2 cups (20g) mint leaves (no stems), washed and dried
1. Rinse the bulgur in several changes of cold water. Drain well and put in a bowl. Stir it with a fork every now and then to help it fluff up.
2. Put the diced tomatoes in a bowl and set aside while you prepare the herbs. A word of warning: do not chop the herbs with a mezzaluna. This will only bruise them.
Using a razor-sharp knife, grab as much of the parsley and mint as you can handle in a bunch, and slice them very thin, to end up with nice, crisp slender strips.
3. Drain the tomatoes of their juice and put in a large bowl. Add the spring onion and herbs. Sprinkle the bulgur all over. Season with the cinnamon, allspice and pepper. Add salt to taste. Add the lemon juice and olive oil and mix well. Taste and adjust the seasonings if necessary. Serve immediately with the quartered gem lettuce.
2heads of romaine lettuce, outer leaves removed, halved lengthwise
¼medium white onion, finely chopped
1tablespoonfresh lime juice
2oz. Cotija cheese, finely grated
1tablespoonchopped cilantro stems
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.
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