Monday, July 5, 2010

Tangy Tomato and Tomatillo Salad

I had a little birthday dinner with friends last weekend, and my friend Brooke gave me a cookbook called Clean Food by Terry Walters. I love that the recipes are categorized by season!
Brooke and I

The first recipe I tried from this cookbook was a success, and I can't wait to try out the others I have bookmarked.

What you need:

  •  4 cups small heirloom tomatoes, cut into half-moons
  • 4 tomatillos, husked, rinsed and quartered
  • 1/2 watermelon radish, peeled and julienned (I could not track down one of these, or maybe didn't try hard enough, so I used jicama and it was fabulous!)
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons lime juice
  • 2 tablespoons extra virgin olive oil
  • 1 jalepeno, seeded and minced (Just using one, this salad was very mild, We couldn't even tell there was a jalepeno in there. So use two if you want some heat)
  • Coarse sea salt
What you do:
  • Place tomatoes, tomatillos, radish (or jicama in my case), and cilantro in a serving dish. Whisk together jalepeno, lime juice and olive oil. Pour over salad, sprinkle with coarse sea salt and serve. Serves 6 (or 2 for a few days).
Thanks for my cookbook Brookie!

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