The Washington Post

From Rose’s Luxury chef, burnt romaine becomes a party on a plate

(Renee Comet/For The Washington Post)
Food and Dining Editor

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

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Joe Yonan is the Food and Dining editor of The Washington Post and the author of "Eat Your Vegetables: Bold Recipes for the Single Cook." He writes the Food section's Weeknight Vegetarian column. View Archive

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



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