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Romaine Salad with Roasted Tomatillo Dressing

  • Author: Jessi Heggan
  • Prep Time: 30
  • Cook Time: 10
  • Total Time: 40
  • Yield: 4 servings 1x
  • Category: Sides



Roasted Tomatillo Dressing

  • ½ pound tomatillos, husks removed (approximately 6)
  • 1 jalapeno
  • 4 green onions
  • 2 garlic cloves
  • ½ cup cilantro, fresh
  • 3 Tbsp freshly squeezed lime juice
  • 3 Tbsp red wine vinegar
  • 1 Tbsp honey
  • ¼ cup olive oil
  • ½ tsp black pepper
  • ½ tsp sea salt

Romaine Salad

  • 45 cups romaine, chopped
  • 1 cup spicy pickled onions
  • ½ large cucumber, sliced
  • ¼ cup pecans, chopped
  • ¼ cup shaved Romano cheese, optional


  1. Preheat grill to 450 and roast tomatillos and jalapeno for about 3-4 minutes and then rotate and cook for another 3-4 minutes.
  2. Remove for the grill and then place the green onions on and quickly sear the outside of the onions for about a minute a side.
  3. Place the jalapeno in a bag to sweat the skin for about five minutes. Scrape off the charred skin with a knife and then remove the seeds.
  4. Place all the ingredients in a blender and blend until smooth.
  5. Combine the romaine, pickled onions, cucumber, pecans and romano cheese in a large bowl and toss with the desired amount of dressing and serve.


  • You can roast the dressing ingredients in the oven. Just line a baking sheet with parchment paper and place them on that to roast. I find that it takes a couple more minutes roasting them in the oven.


  • Serving Size: 4

Keywords: roasted tomatillo dressing, salad with roasted tomatillo dressing, romaine salad with tomatillo