Charred Tomatillo Salad
Ingredients
Vinaigrette:
- 2 Tbl. Unseasoned rice wine vinegar
- 2 Tbl. lime juice (fresh or bottled)
- 2 Tbl. olive oil
- 2-3 cloves garlic, minced
- 1 jalapeno, seeds removed and sliced thinly
- 1 small shallot, cut in half and sliced thinly lengthwise
- ½ tsp. kosher salt (or sea salt)
- ¼ tsp. black pepper
Salad
- 3-4 tomatillos, husks removed and rinsed off to remove tacky exterior
- 1 roma tomato, sliced into small wedges
- 1 avocado, sliced
- 4-6 peppadew peppers, sliced in half
- 1 Tbl. cilantro, to garnish
- Queso Fresco, to garnish
Instructions
Vinaigrette:
- In a bowl, whisk together the rice wine vinegar, lime juice, and olive oil. Add in the minced garlic, sliced jalapeno, sliced, and shallot. Lightly season with salt and pepper. Toss to coat and set aside for 30 minutes.
Salad:
- Set oven to broiler and line a baking sheet with foil. Place the tomatillos on the tray and broil each side for 3 minutes. They don't need to be completely charred, just enough to tenderize the vegetable. Check the images above for an example. Remove from the oven and let cool for 5 minutes. Then cut each tomatillo into small wedges.
- On a platter, arrange the tomatillo and tomato wedges together. Then pour the contents of the vinaigrette on top, leave the juice in the bowl for the final step.
- Dip the avocado in the bowl of vinaigrette and arrange them on the platter. This helps slow down the avocado from browning to fast.
- Arrange the peppadew peppers over the salad. Then using a spoon, pour the rest of the vinaigrette around the platter, evenly, coated all the veggies on the dish.
- Garnish with cilantro and queso fresco.
- Serve right away or refrigerate until ready to serve. If serving at a later time, I recommend waiting to add on the avocado until the last moment.
Notes
To store, place in an airtight container and refrigerate for up to 3 days.