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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1/2 cup orange juice |
3 tablespoons minced shallots |
2 tablespoons lime juice |
3 tablespoons lemon juice |
1/2 teaspoon ground cumin |
1/2 cup salad oil |
1 to 1 1/2 tablespoons minced fresh jalapeño chilies |
salt and pepper |
12 ounces tomatillos (2 in. wide) |
1 tablespoon extra-virgin olive oil |
6 ounces potato-garlic or french bread |
12 cups (8 oz.) rinsed and crisped baby arugula |
wedge of manchego cheese |
Directions:
1. In a 1- to 1 1/2-quart pan over high heat, boil orange juice until reduced to 1/4 cup, 4 to 5 minutes. Let cool. Add shallots, lime juice, lemon juice, and cumin. Whisk in salad oil. Add chilies, plus salt and pepper to taste.
2. Remove and discard husks from tomatillos; rinse and cut into quarters. In a bowl, mix tomatillos with olive oil. Cut bread into 1-inch-thick slices. Set tomatillo quarters and bread slices on a grill over a solid bed of hot coals or a gas grill on high heat and turn as needed until browned on all sides, 1 to 2 minutes total for bread, 5 to 7 minutes for tomatillos. Let cool, Cut bread into 1-inch cubes.
3. In a large bowl, mix tomatillos, bread, arugula, and dressing. With a vegetable peeler, shave about 1/2 cup (2 oz.) thin slices off Manchego cheese. Mix cheese and salt and pepper to taste into salad.
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