(Renee Comet/For The Washington Post)

At Rose’s Luxury on Capitol Hill, you might wait hours for a table, but once you sit, chef Aaron Silverman appeases with playful food such as this Mexican twist on a Caesar salad. We streamlined it for the home cook, but you could embellish by topping it with roasted poblano strips the way Silverman does, or with black beans, even tortilla chips. This makes twice the dressing you need, but you’ll devour it as a dip.

Recipe: Burnt Romaine With Avocado and Cotija

Recipe Finder

For stories, features such as Date Lab, Gene Weingarten and more, visit WP Magazine.

Follow the Magazine on Twitter.

Like us on Facebook.

E-mail us at wpmagazine@washpost.com.

Smart TipLook for cotija, a crumbly Mexican cheese, at Latin groceries or under the Queso Del Valle brand at area Whole Foods Markets.