Friendly reminder: This website utilizes cookies and other tracking technologies to track and tailor your online experience. We use and make such information available to third parties for purposes such as analytics, security, and advertising. By using this website, you are accepting our Terms of Use. You may change your cookie settings in your web browser at any time. Cookie Policy

Skip to main content

KEEP SCREEN ON

Yield: Makes 4 servings

Ingredients
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

RATE THIS RECIPE

Based on 5 ratings

Preparation Method

  1. Preheat Wolf charbroiler or Wolf outdoor grill for 15 minutes.
  2. Place tomatillos and poblano on grill for 5 minutes, turning occasionally. Remove and cool.
  3. To poblano, remove charred skin, seeds and stem.
  4. Brush romaine with olive oil and season with salt & pepper.
  5. Place on hot grill, cut side down for 30 seconds or until grill marks appear.
  6. Remove and cut in half again lengthwise.
  7. Place tomatoes on grill for 10 to 15 seconds or just until charred. Top with cheese and plantain chips.
  8. 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.


; ; ;