Grilled Romaine with Avocado Dressing
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.