Pickled tomatillo salad with little gem lettuce and pumpkin seeds (Tomates verdes encurtidos con lechuguita orejona y pepitas) from More Mexican Everyday: Simple, Seasonal, Celebratory (page 152) by Rick Bayless and Deann Groen Bayless

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Tomatillos pickle at least 6 hours.

  • lawrencecharcuterie on November 24, 2021

    We liked how bright and fresh this salad tastes. We paired it with another recipe from the same boo, this one called spaghetti squash fideos with chipotle choriza crema and avocado.

  • TrishaCP on August 30, 2018

    At some point I will get around to making this salad, but I haven't been able to because we keep eating the pickled tomatillos before I get around to making the salad. And they are just wonderful, and really easy to make.

  • Rutabaga on September 12, 2017

    I made the salad dressing with whole almonds when I didn't have pepitas. Almonds were a good substitute, but I do prefer the pepita version.

  • Rutabaga on October 09, 2016

    This is a great salad! The pickled tomatillos and pumpkin seed dressing give it an unusual edge, without making it unapproachable. Since the dressing and tomatillos can be prepared in advance, it's easy to put the salad together quickly right before serving.

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