Name: Tomatillo and Bibb Lettuce Salad with Tomatillo Ranch
Total time: 30 min
Cuisine: Southwest (Tex-Mex)
Ingredients: 3 ounces tomatillos , husks and stems removed, rinsed well, dried, and quartered; ⅔ cup coarsely chopped fresh cilantro leaves and stems; 1/3 cup mayonnaise; 1 jalapeño chile , stemmed and chopped; 2 tablespoons minced fresh chives; 1 tablespoon chopped fresh dill; 1 teaspoon granulated garlic; ½ teaspoon table salt; ¼ teaspoon pepper; 1 pound tomatillos , husks and stems removed, rinsed well, dried, and sliced thin; 1 teaspoon sugar; ½ teaspoon table salt; 1 small (6- to 7-ounce) head Bibb or Boston lettuce , leaves separated; 2 tablespoons roasted, salted pepitas

Why This Recipe Works

Tomatillos, a husked nightshade fruit, have a distinctly firm texture and tart, floral flavor. While tomatillos are usually cooked before serving, our tomatillo salad showcases the unique flavors of the raw fruit. To prepare the tomatillos, we removed the husks and rinsed the skins to wash off any sticky residue. We sliced the fruits thin, which broke up their skins, exposed more pulp, and revealed a visually stunning cross section. We macerated the slices in salt and sugar, which softened the skins, drew out their juices, and seasoned them. Then we tossed the tomatillos with Bibb lettuce, which added crunch without excessive moisture. To create a creamy ranch-style dressing inspired by the dressing served at Cafe Rio (a Mexican grill chain based in Salt Lake City), we blended tomatillos with mayonnaise, jalapeño, cilantro, chives, dill, and spices (the tomatillos added natural acidity in lieu of buttermilk or vinegar). We drizzled the zippy, spicy dressing atop the salad and garnished it with pepitas for extra crunch.

Before You Begin

Use fresh tomatillos (purchased or harvested with their husks intact) here.

Instructions

for the dressing

Process all ingredients in blender until smooth, about 90 seconds. (Dressing can be refrigerated for up to 4 days. If separated, stir to recombine before serving.)

for the salad

Toss tomatillos, sugar, and salt together in large bowl and let sit until tomatillos are shiny and slightly juicy, about 10 minutes. Drain tomatillos in colander and return to now-empty bowl (do not rinse).

Add lettuce to tomatillos and toss until lettuce is lightly coated with tomatillo juices. Arrange salad in even layer on large serving platter. Drizzle with ½ cup dressing and sprinkle with pepitas. Serve, passing remaining dressing separately.