Heirloom Tomato "Carpaccio" with Tomatillo Salad, Avocado and Fresh Herbs

Name: Heirloom Tomato "Carpaccio" with Tomatillo Salad, Avocado and Fresh Herbs
Ingredients: 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; About 1 cup Thinly sliced red onion (preferably the long, skinny; 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-sized 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)

www.rickbayless.com

INGREDIENTS - Dressing - 3 garlic cloves, unpeeled - 1/4 cup (lightly packed) cilantro leaves - 2 1/2 tablespoons light vinegar (like cava or rice wine

View full recipe on www.rickbayless.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.rickbayless.com.

Share this recipe:

Cooking tools:

Blender
Food processor
Pepper mill
Skillet
Stove
Mixing bowl
Serving platter
Chef's knife
Cutting board
Measuring cup
Measuring spoon
Spoon

Ingredients

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
About 1 cup Thinly sliced red onion (preferably the long, skinny
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-sized 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)