Red and Green Apple Salad Roasted Tomatillo Salsa by bestt571


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									Red and Green Apple Salad
    4 c. torn lettuce leaves
    1 sm. unpeeled red apple, thinly sliced
    1 sm. unpeeled Granny Smith apple, thinly sliced
    1 tbsp. sliced almonds, toasted
    4 tbsp. vinaigrette
    Freshly ground black pepper (optional)

Combine lettuce, apples and almonds in a large bowl and toss gently. Add vinaigrette and toss again.
Sprinkle with black pepper and serve. Makes 4 servings.


Roasted Tomatillo Salsa
Gourmet | November 1999
Yield: Makes about 3 cups
Active time: 15 min
Total time: 15 min

    1 1/2 pounds fresh tomatillos or 3 (11-ounce) cans tomatillos
    5 fresh serrano chiles
    3 garlic cloves, unpeeled
    1/2 cup fresh cilantro
    1 large onion, coarsely chopped
    2 teaspoons coarse salt
Roasted Tomatillo Salsa (con’t)

Preheat broiler.

If using fresh tomatillos, remove husks and rinse under warm water to remove stickiness. If using
canned tomatillos, drain and measure out 2 cups. Broil chiles, garlic, and fresh tomatillos (do not broil
canned) on rack of a broiler pan 1 to 2 inches from heat, turning once, until tomatillos are softened and
slightly charred, about 7 minutes.

Peel garlic and pull off tops of chiles. Purée all ingredients in a blender.

(Salsa can be made 1 day ahead and chilled, covered.)

Oven Roasted Green Beans

Pre-heat your oven to 450°F

    1 pound green beans, stem ends snapped off
    1 tablespoon olive oil
    Table salt and ground black pepper

Adjust the oven rack to the middle position. Line baking sheet with aluminum foil. Spread beans on
baking sheet. Drizzle with oil and use hands to toss green beans to coat the evenly with the oil. Sprinkle
with 1/2 teaspoon salt, toss to coat. Distribute in one even layer. Roast 10 minutes.

Remove baking sheet and redistributed beans. Put back in oven and continue baking 10-12 minutes until
the beans are dark golden brown in spots and have started to shrivel.

Adjust seasonings with salt and pepper.

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