Sauteed Tomatillos with Sunny's Cilantro Vinaigrette (Sunny Anderson) |
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Prep Time: 5 Minutes Cook Time: 12 Minutes |
Ready In: 17 Minutes Servings: 4 |
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Ingredients:
1 pound tomatillos |
2 tablespoons olive oil |
salt and freshly ground black pepper |
sunny's cilantro vinaigrette, recipe follows |
2 teaspoons honey dijon mustard |
3 tablespoons fresh lime juice |
1 clove garlic, minced |
1 teaspoon sugar |
2 tablespoons white wine vinegar |
2 scallions, finely chopped |
1/4 cup chopped fresh cilantro |
1/2 cup extra-virgin olive oil |
salt and freshly ground black pepper |
Directions:
1. Remove the outer dry husks of the tomatillos to reveal the bright green skin. Rinse in slightly warm water to remove the sticky film covering them. Chop into bite-size chunks.
2. In a saute pan over medium-high heat, add the olive oil. When the oil begins to swirl, add the chopped tomatillos in a single layer. Cook until the bottom edges become golden, flip, then repeat process a few times until most of the tomatillos reveal a golden brown side, about 3 minutes between tosses. Remove with a slotted spatula to a plate or bowl and season with salt and pepper. Toss in or drizzle over Sunny's Cilantro Vinaigrette.
3. Sunny's Cilantro Vinaigrette:
4. Blend all the ingredients in a mini food processor or blender until smooth. Season with salt and pepper. Yield: 1 cup
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