Grilled Romaine with Avocado Dressing

MANTENER PANTALLA ENCENDIDA

Rendimiento: Makes 4 servings

Ingredientes

Ingredients

4 tomatillos, husked

1 fresh poblano

1/2 cup water

1/2 bunch cilantro

1/2 large avocado

1/2 bunch parsley

Juice of 1 lime

1/2 clove garlic

Ingredients

2 hearts romaine lettuce, cut in half lengthwise, stem trimmed

Extra virgin olive oil

Salt and freshly ground black pepper

8 grape tomatoes

2 tablespoons Cotija or Parmesan cheese, crumbled

1/2 cup plantain chips

VALORA ESTA RECETA

Basado en 4 valoración

Método de preparación

Preheat Wolf charbroiler or Wolf outdoor grill for 15 minutes.
Place tomatillos and poblano on grill for 5 minutes, turning occasionally. Remove and cool.
To poblano, remove charred skin, seeds and stem.
Brush romaine with olive oil and season with salt & pepper.
Place on hot grill, cut side down for 30 seconds or until grill marks appear.
Remove and cut in half again lengthwise.
Place tomatoes on grill for 10 to 15 seconds or just until charred. Top with cheese and plantain chips.
Serve romaine warm with tomatoes, cheese and chips. Drizzle avocado dressing sauce over all.

To make avocado dressing:
Place tomatillos, poblano, water, cilantro, avocado, parsley, lime juice and garlic in blender or food processor. Blend on medium-high until combined. Set aside.