Home RecipesDinner Grilled Romaine Salad with Tomatillo Dressing

Grilled Romaine Salad with Tomatillo Dressing

by practicewithdanielle
Top down shot of Grilled Romaine Salad with Tomatillo Dressing on a white platter

Do you like getting feedback?

For me, it’s a love/hate relationship. Love because don’t we all want to get better as humans? Whether it’s in your work, relationships or craft it’s nearly impossible to improve unless we get some sort of acknowledgment from outside parties.

Hate because if I disagree with said feedback I wanna tell them to stuff it where the sun don’t shine, you know?

If we were smart (rational) enough to sit with our feedback for a minute, we’d see that our hate for said feedback says more about us than the other person. Do we hate it because it’s true and now we have to consider changing? Or not true and therefore it bothers us that we care so much about the other person’s opinion?

Either way it’s taken me a few days to process some recent feedback I received. Good thing I’ve had those few days to hang in Wisconsin and eat my weight in cheese. Comfort food is a staple in Wisconsin and that’s exactly what you need when processing something annoying.

But too much comfort food catches up to you and now I never want to leave the couch.

In search for something lighter I’m opting for this Grilled Romaine Salad with Tomatillo Dressing.

close up of Grilled Romaine Salad with Tomatillo Dressing on a white platter on a white countertop

It’s the ideal meal when you want something light, yet appropriate for dinner. This salad is warm (aka “weird” to quote boyfriend) and crisp all at the same time. There’s cheese, but it’s really more of a salty topping than the star of the show.

The tomatillo dressing is so flavorful and different than my go-to’s I’m wishing I made a double batch to save for later.

close up of Grilled Romaine Salad with Tomatillo Dressing on a white platter on a white countertop

Tomatillos are known for their star appearance in salsa verde and we’re using one in today’s dressing. It’s a tad spicy – a quiet heat. One that just hits your tongue and moves on to make room for salty cheese, garlic and fresh herbs.

Also, isn’t this the prettiest salad you’ve ever seen?

Top down shot of Grilled Romaine Salad with Tomatillo Dressing on a white platter

The charred grill marks make the romaine a little more interesting. I like serving this Grilled Romaine Salad with Tomatillo Dressing on a giant platter, but you could get creative serving this up individually at a party as well.

close up of Grilled Romaine Salad with Tomatillo Dressing on a white platter on a white countertop

Add any toppings you like to this salad (fresh corn, tomatoes, shrimp) but I followed this Grilled Romaine Salad with Tomatillo Dressing recipe from Bon Appetit to a T.

Top down shot of Grilled Romaine Salad with Tomatillo Dressing on a white platter

Charred Romaine Salad with Tomatillo Dressing

(start making 30 minutes before you want Charred Romaine Salad with Tomatillo Dressing)

 
Tomatillo Dressing
1/4 medium white onion, chopped
1 tomatillo, husk removed
1 jalapeño, sliced and seeds removed
1 garlic clove
1/4 avocado
1/4 cup chopped cilantro (leaves)
1/4 cup olive oil
1 Tbsp lime juice (half of a juicy lime)
salt/black pepper to taste

 

Salad Ingredients
1 small poblano Chile
2 heads of romaine lettuce, outer leaves removed, halved lengthwise
2 Tbsp olive oil
1 avocado
1/4 white onion, finely chopped
1 Tbsp fresh lime juice (half of a juicy lime)
2 oz Cotija cheese
1 Tbsp chopped cilantro stems

 

In a small saucepan, bring 2 cups water to a boil and add onion, jalapeño, tomatillo and garlic clove. Simmer until soft, about 5 minutes. Drain and reserve the liquid.

Add cooked onion, jalapeño, tomatillo, garlic and avocado, cilantro, olive oil, lime juice and salt/pepper to a blender. Blend until smooth, adding a little cooking liquid if needed to get it going.

Heat your grill to medium high heat. Add the poblano to the grill and get it completely blistered. Wrap in plastic wrap so the steam heat is trapped and softens the skin. Once cooled, remove skin and chop the poblano.

Brush the insides of your romaine lettuce halves with 2 Tbsp olive oil and season with a little salt. Add these to the grill, cut side down. Grill for about 3-5 minutes until the romaine is charred. Turn over, cover the grill and turn off the heat. Let sit for 1 minute so the romaine heats through.

Top with chopped poblano, onion, avocado, cheese, cilantro stems and loads of tomatillo dressing.

Danielle

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