Lunch: Charred Romaine with Tomatillo Dressing

Charred to a crisp: Not a statement usually associated with salads, but delicious nonetheless in this Mexican-inspired romaine number.

Ingredients

1/4 medium white onion, quartered
1 small tomatillo, husk removed
1 jalapeño, sliced, seeds removed
1 garlic clove
1/4 avocado, chopped
1/4 cup chopped fresh cilantro leaves
1/4 cup olive oil
1 tablespoons fresh lime juice
Kosher salt
Freshly ground black pepper

Instructions

Bring onion, tomatillo, jalapeño, garlic, and 2 cups water to a boil in a small saucepan. Reduce heat and simmer until onion is very tender, 6 –8 minutes; let cool. Drain, reserving cooking liquid.
Purée onion mixture with avocado and cilantro leaves in a blender. With motor running, gradually add oil and 2 tablespoons cooking liquid and blend until combined.
Add lime juice; season with salt and pepper.

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