Ingredients:
Dressing: 5 tomatillos, halved 1/2 onion, large dice 2 jalapenos, halved and seeded 1 bunch cilantro 1 lime, juiced 1/4 cup olive oil 2 ripe avocados salt Salad: 1 head of romaine, quartered 1 poblano 2 fresno chilis Cotija Instructions: Dressing: 1) Preheat oven to 450F 2) Place the tomatillos cut side up, the onions, and the jalapenos on a baking sheet. Roast for 15-20 minutes. The tomatillos should collapse and the jalapenos start to brown. 3) Place the tomatillos, onion, jalapenos, cilantro, lime juice, avocado and oil into the vitamix. Blend until smooth and creamy. Add more oil if necessary. Salt to taste Salad: 1) Turn oven to broil. Place the poblano and fresno chilis on a baking sheet and broil for 5-7 minutes or until charred. 2) Place the poblano in a bowl and cover with plastic wrap. This will help remove the skin. Remove the skin and the seeds. Dice and set aside to top salad. 3) Heat the frill to 450-500F. 4) Brush the cut side of the romaine with oil. Place onto the searing hot grill. DO NOT close the lid. You want to get the char marks while keeping the rest of the romaine fresh and crsip. Grill for 1-2 minutes. I only cook the cut side as I want the rest of the romaine to stay fresh. 5) Place a quarter of the the romaine on a plate with a fresno chili. Add some of the chopped poblano. Drizzle the dressing over the top. Top with cotija cheese and enjoy! Notes: 1) This can be made with just fresh lettuce and the lettuce of your choice. Please if you have any questions DM me on instagram. Make sure to post a pic and tag us when you try it! Thank you :) As an Amazon Associate I earn from qualifying purchases at no additional cost to you. Vitamix amzn.to/3iCvYj8
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Michael FehlChef/Food and Beverage Director Archives
March 2021
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