Tomatillo Salad


Since this past Saturday, I have used tomatillos in three different recipes. If you follow me on FB, you'll know that we enjoyed Ceviche Verde for a light dinner on a beautiful summer evening.  On Sunday, I used them in theTomatillo and Guajillo Salsa and in this lovely and easy salad. So, let's briefly talk about tomatillos.  

They are a type of tomato, right? Wrong. Even though they are referred to as the Mexican husk tomato, they are actually a close relative to a gooseberry. They are high in pectin and perfect for making jams and salsas. They can be used in recipes roasted or fresh. The only hard part is peeling off their husk and giving them a good rinse because their skins are rather sticky.  Sometimes you get lucky and the husk is bigger than the fruit and comes of easily, but other times it's like trying to remove wall paper. 

This simple raw salad and adds such a nice tart, lemony, almost green apple like flavor to balance out a rich Mexican-inspired meal. 

My other recipes using tomatillos-

Tomatillo Salad
serves 4 to 6

1/2 pound fresh tomatillos, husked, washed and thinly sliced
1 cup cilantro leaves 
1 small shallot, finely diced
1 Tablespoon freshly squeezed lime juice
2 Tablespoons neutral oil (I use Safflower)
Kosher salt and freshly ground black pepper to taste

In a medium bowl, toss together the tomatillos, cilantro, shallot, lime, and oil.  Season season to taste with salt and pepper.  Enjoy!

Source: Adapted from Gourmet- Grilling Edition, Summer 2011

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