Corn and Green Bean Salad With Tomatillo Dressing

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In a great end-of-summer salad, this tomatillo dressing has a delicate and wonderfully herbal flavor. The salad is all about texture and color.

Ingredients

For the dressing

  • ¼

    pound fresh tomatillos, husked

  • 1

    small serrano or 1/2 jalapeño chili

  • 1

    tablespoon fresh lime juice

  • 10

    cilantro sprigs

  • 1

    tablespoon chopped onion, soaked in cold water for five minutes, drained and rinsed

  • 1

    garlic clove, peeled

  • 3

    tablespoons extra virgin olive oil

  • Salt to taste

For the salad

  • Kernels from 2 ears corn

  • ¾

    pound green beans, trimmed and cut in 2-inch lengths about 3 cups

  • 1

    large or 2 medium tomatoes, cut in 1/4-inch dice

  • 4

    radishes, cut in half lengthwise then sliced thin in half-moons

  • 2

    tablespoons minced chives

  • Lettuce leaves for the platter or bowl

  • ¼

    cup crumbled queso fresco (1 ounce)

    Preparation

    For the dressing

    1. Preheat the broiler. Cover a baking sheet with foil and place the tomatillos on top, stem side down. Place under the broiler at the highest rack setting and broil two to five minutes, until charred on one side. Turn over and broil on the other side for two to five minutes, until charred on the other side. Remove from the heat and transfer to a blender, tipping in any juice that may have accumulated on the baking sheet. Add the chili, lime juice, cilantro sprigs, onion, garlic and olive oil to the blender and blend until smooth. Taste and adjust salt, and set aside.
    2. Steam the corn kernels (or steam the entire ear, then cut the kernels off) and beans above one inch of boiling water for five minutes, until tender. Remove from the heat, refresh with cold water and drain on paper towels. Place in a bowl and toss with the tomato, radishes, chives and the dressing. Line a platter or wide bowl with the lettuce leaves, top with the salad, sprinkle on the crumbled cheese and serve.

    Tip

    • Advance preparation: You can prepare the dressing and the salad several hours before serving, but don’t toss together until ready to serve. Refrigerate in separate bowls.
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