Tangy Tomatillo Salad with Sun-Dried Tomatoes

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Tangy Tomatillo Salad with Sun-Dried Tomatoes

 

1 cup loosely packed drained oil-packed sun-dried tomatoes

1 1/2 pounds large tomatillos, husked, rinsed and cut into 1/2-inch wedges

1 large jalapeno, seeded and finely chopped

2 teaspoons finely chopped peeled fresh ginger

2 teaspoons finely chopped garlic

3 tablespoons extra-virgin olive oil

3 tablespoons fresh lemon juice

salt and freshly ground pepper

1/3 cup coarsely chopped cilantro

 

Pat the sun-dried tomatoes with paper towels and coarsely chop them.

Transfer to a large bowl and add the tomatillos, jalapeño, ginger, garlic,

olive oil and lemon juice and toss gently. Season with salt and pepper and

let stand for 15 minutes or for up to 4 hours. Just before serving, add the

cilantro.

Makes 8 servings.