Over the weekend I received the best kind of email. It not only came from an individual, living, real person, but also from a friend. She had written to tell me about her new favorite thing to eat, a salad of marinated fennel, burrata, and mint. She also casually mentioned she had made a grilled poblano, corn-off-the-cob and cotija cheese salad to serve aside some grilled New York Strips.
I still haven’t made the fennel, which sounds utterly delicious, but I can’t find enough uses for this grilled poblano salad. On its own, as my friend made it, sprinkled with cotija cheese, the sweet, smokey, charred vegetables combine to make a wonderful summer salad.