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

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Rick Bayless


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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



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)

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