Salad with Pickled Tomatillos, Sun-Dried Tomatoes, and Goat Cheese

Name: Salad with Pickled Tomatillos, Sun-Dried Tomatoes, and Goat Cheese
Yield: Serves 4
Ingredients: ½ cup, cider vinegar; ¼ cup, sugar; 2¼ teaspoons, table salt, divided; 12 ounces, tomatillos, husks and stems removed, rinsed well and dried, and cut into eighths; ⅓ cup, oil-packed sun-dried tomatoes, patted dry and sliced thin, plus 2 tablespoons packing oil, divided; ¼ cup, chopped fresh basil; 1 , garlic clove, minced; ¼ teaspoon, red pepper flakes; 1 head red or, green leaf lettuce (8 ounces), torn into bite-size pieces; 2 ounces, goat cheese, crumbled (½ cup); ¼ cup, walnuts, toasted and chopped

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A cookbook recipe exclusively for All-Access members from The Complete Summer Cookbook

SERVES4

Salad with Pickled Tomatillos, Sun-Dried Tomatoes, and Goat Cheese

A cookbook recipe exclusively for All-Access members from The Complete Summer Cookbook

WHY THIS RECIPE WORKS

To show tomatillos off in a new light, we built a salad with an unexpected flavor profile around the focal point of pickled tomatillos. Tomatillos' crunchy skin holds up well to the pickling process and their tart flavor is enhanced by a ba...

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