Serrano Tomatillo Vinaigrette Recipes

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CAFE RIO'S CREAMY TOMATILLO DRESSING



Cafe Rio's Creamy Tomatillo Dressing image

This version of Cafe Rio's Creamy Tomatillo Dressing is as close as it gets to the original.

Provided by Christy Denney

Categories     Salad

Time 10m

Number Of Ingredients 8

1 (1 ounce) package Hidden Valley Ranch Dressing mix
1 cup buttermilk
1 cup mayonnaise
1 large or 2 small tomatillos ((they are green and by the tomatoes))
1 clove garlic, minced
1/2 bunch cilantro, chopped
1/2 teaspoon lime juice
1/2 to 1 small jalapeno, seeds removed

Steps:

  • Blend all ingredients together in a blender or food processor and store in the refrigerator to let the flavors meld. Beware that the dressing tends to get hotter the longer it sits.
  • Serve over Cafe Rio's Sweet Barbacoa Pork Salad or burritos with Cilantro Lime Rice.

CORN AND GREEN BEAN SALAD WITH TOMATILLO DRESSING



Corn and Green Bean Salad With Tomatillo Dressing image

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.

Provided by Martha Rose Shulman

Categories     weekday, salads and dressings

Time 20m

Yield Serves six generously

Number Of Ingredients 15

1/4 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
Kernels from 2 ears corn
3/4 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
1/4 cup crumbled queso fresco (1 ounce)

Steps:

  • 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.
  • 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.

Nutrition Facts : @context http, Calories 106, UnsaturatedFat 6 grams, Carbohydrate 7 grams, Fat 8 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 298 milligrams, Sugar 4 grams, TransFat 0 grams

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