Heirloom Tomato "Carpaccio" With Tomatillo Salad, Avocado And Fresh Herbs

More from this source
Rick Bayless

Comments

Add a comment

Ingredients

Dressing

3 garlic cloves, unpeeled

1/4 cup (lightly packed) cilantro leaves

2 1/2 tablespoons light vinegar (like cava or rice wine vinegar)

1/4 cup good-quality olive oil (or unrefined corn or peanut oil)

Freshly ground black pepper, usually about 1/4 teaspoon, plus addition for the sliced tomatoes

Salt

Salad

About 1 cup thinly sliced red onion (preferably the long, skinny "bottle" or tropea onions from the farmer's market)

About 6 ounces tomatillos (preferably the small purple tomatillos - about 6 of them), cut into eighths (about 1 cup)

About 6 ounces cherry tomatoes (preferably a mixture of red and yellow - about a dozen), cut in halves or quarters

4 to 6 medium-size ripe heirloom tomatoes, cored and sliced 1/4-inch thick

1 medium-size ripe avocado, pitted, flesh scooped from the skin and diced into 1/2-inch pieces

A generous tablespoon roughly chopped fresh herb (cilantro is an easy choice, but don't overlook basil, lemon balm, or anise hyssop - even arugula - or mixture of your favorites)

You might also like

Tomato & Smoked Salmon Carpaccio
Epicurious
Warm Basil And Goat Cheese Gnocchi With Tomato...
Running With Tweezers
Cucumber And Zucchini Carpaccio Salad Recipe
White On Rice Couple
Chef Paul Bertolli's Zucchini Carpaccio
Sunset
Cucumber And Zucchini Carpaccio Salad
Cristina Ferrare
Fennel Carpaccio With Blood Oranges And Black O...
Whole Living
Smoked Salmon Carpaccio
Spoon Fork Bacon
Nobu’s Lobster Carpaccio
Steamy Kitchen
Golden Beet Carpaccio
Bon Appetit
Zucchini Carpaccio With Feta And Pine Nuts
Serious Eats