Charred Romaine with Tomatillo Dressing

A Mexican-inspired grilled salad featuring charred romaine lettuce topped with a creamy tomatillo-avocado dressing, grilled poblano, and cotija cheese. The combination of smoky grilled vegetables and tangy, spicy dressing creates a unique and flavorful dish.

4 servings

31 min

Published October 4, 2025

Ingredients

•¼ medium medium white onion, quartered
•1 small small tomatillo, husk removed
•1 whole jalapeño, sliced, seeds removed
•1 clove garlic clove
•¼ whole avocado, chopped
•¼ cup chopped fresh cilantro leaves
•¼ cup olive oil
•1 tablespoons fresh lime juice
•1 to taste Kosher salt
•1 to taste Freshly ground black pepper
•1 small small poblano chile
•2 heads heads of romaine lettuce, outer leaves removed, halved lengthwise
•2 tablespoons olive oil
•1 to taste Kosher salt
•1 whole avocado, chopped
•¼ medium medium white onion, finely chopped
•1 tablespoons fresh lime juice
•2 ounces Cotija cheese, finely grated
•1 tablespoons chopped cilantro stems

Cooking Instructions

1.
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.
8 min
2.
Purée 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.
5 min
3.
Add lime juice; season with salt and pepper.
1 min
4.
Prepare grill for medium-high heat. Grill poblano, turning occasionally, until charred and blistered, 6-8 minutes. Let cool. Peel and finely chop.
8 min
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.
4 min
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.
5 min

Ingredients

•¼ medium medium white onion, quartered

•1 small small tomatillo, husk removed

•1 whole jalapeño, sliced, seeds removed

•1 clove garlic clove

•¼ whole avocado, chopped

•¼ cup chopped fresh cilantro leaves

•¼ cup olive oil

•1 tablespoons fresh lime juice

•1 to taste Kosher salt

•1 to taste Freshly ground black pepper

•1 small small poblano chile

•2 heads heads of romaine lettuce, outer leaves removed, halved lengthwise

•2 tablespoons olive oil

•1 to taste Kosher salt

•1 whole avocado, chopped

•¼ medium medium white onion, finely chopped

•1 tablespoons fresh lime juice

•2 ounces Cotija cheese, finely grated

•1 tablespoons chopped cilantro stems

Cooking Instructions

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.

8 min

Purée 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.

5 min

Add lime juice; season with salt and pepper.

1 min

Prepare grill for medium-high heat. Grill poblano, turning occasionally, until charred and blistered, 6-8 minutes. Let cool. Peel and finely chop.

8 min

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.

4 min

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.

5 min