Grilled Romaine with Avocado Dressing
Grilled Romaine with Avocado Dressing
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Yield: Makes 4 servings
Ingredients
Ingredients
4 tomatillos, husked1 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
Preparation Method
- 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.