SALAD WITH PICKLED TOMATILLOS, SUN-DRIED TOMATOES, AND GOAT CHEESE/ VEGETABLES REIMAGINED

1. REMOVE HUSKS AND STEMS

• Remove the husks and stems from the tomatillos
• Rinse them well and dry them
• Cut them into eighths.

2. BOIL TOMATILLOS IN PICKLING LIQUID

• Bring the vinegar, sugar, water, and salt to a boil in a medium saucepan
• Boil the tomatillos in the pickling liquid for 1 minute.

3. COOL AND DRAIN TOMATILLOS

• Transfer the tomatillos and pickling liquid to a bowl and let cool for 30 minutes.
• Drain the tomatillos over a bowl and reserve 2 tablespoons of the liquid.

4. MAKE DRESSING

• Whisk the reserved pickling liquid, sun-dried tomato oil, basil, garlic, pepper flakes, and salt together in a large serving bowl.

5. TOSS INGREDIENTS

• Add the pickled tomatillos, lettuce, and sun-dried tomatoes to the serving bowl
• Toss to combine.

6. ADD TOPPINGS

• Sprinkle the salad with the goat cheese and toasted walnuts.

NOTE:

• Tomatillos are most typically used in Mexican and southwestern-style dishes, but here we created a refreshing salad using more of a Mediterranean flavor profile. Crunchy, sweet-tart pickled tomatillos and unctuous oil-packed sun-dried tomatoes are the green and red jewels nestling into the leaf lettuce, complemented by tangy goat cheese and rich toasted walnuts for a stunner of a salad.