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fresh tomatillos lime juice cilantro onion garlic extra-virgin olive oil salt kernels from green beans tomatoes radishes chives platter queso fresco
Viewed: 8 - Published at: 4 years agoIngredients
- 1/4 pound fresh tomatillos, husked
- 1 tablespoon fresh lime juice
- 10 cilantro sprigs
- 1 tablespoon chopped onion, soaked in cold water for five minutes, drained and rinsed
- 1 garlic clove, peeled
- 3 tablespoons extra virgin olive oil
- Salt to taste
- Kernels from 2 ears corn
- 3/4 pound green beans, trimmed and cut in 2-inch lengths about 3 cups
- 1 large or 2 medium tomatoes, cut in 1/4-inch dice
- 4 radishes, cut in half lengthwise then sliced thin in half-moons
- 2 tablespoons minced chives
- Lettuce leaves for the platter or bowl
- 1/4 cup crumbled queso fresco (1 ounce)
Method
- Preheat the broiler.
- Cover a baking sheet with foil and place the tomatillos on top, stem side down.
- Place under the broiler at the highest rack setting and broil two to five minutes, until charred on one side.
- Turn over and broil on the other side for two to five minutes, until charred on the other side.
- Remove from the heat and transfer to a blender, tipping in any juice that may have accumulated on the baking sheet.
- Add the chili, lime juice, cilantro sprigs, onion, garlic and olive oil to the blender and blend until smooth.
- Taste and adjust salt, and set aside.
- Steam the corn kernels (or steam the entire ear, then cut the kernels off) and beans above one inch of boiling water for five minutes, until tender.
- Remove from the heat, refresh with cold water and drain on paper towels.
- Place in a bowl and toss with the tomato, radishes, chives and the dressing.
- Line a platter or wide bowl with the lettuce leaves, top with the salad, sprinkle on the crumbled cheese and serve.
