- Preheat broiler.
- To roast poblano, put pepper on broiler rack and broil 5 inches from heat, turning, until charred on all sides, 8–9 minutes. Transfer to small zip-close plastic bag and seal; let steam 10 minutes. Peel off charred skin, remove stems and seeds, and mince ﬂesh.
- To make dressing, transfer poblano to salad bowl. Add buttermilk, mayonnaise, cilantro, lime zest and juice, garlic, and salt, whisking until blended well. Add romaine, croutons, and Romano; toss until coated evenly with dressing.
- Per serving: 2 1/3 cups
Some poblano peppers are milder than others. Roast the pepper, then taste a little piece. If it’s mild, add the whole pepper, and if it is hot, add only half.