SAUTEED TOMATILLOS WITH SUNNY'S CILANTRO VINAIGRETTE

Sauteed Tomatillos with Sunny's Cilantro Vinaigrette image

Provided by Sunny Anderson

Time 17m

Yield 4 servings

Number Of Ingredients 13

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1 pound tomatillos
2 tablespoons olive oil
Salt and freshly ground black pepper
Sunny's Cilantro Vinaigrette, recipe follows
2 teaspoons honey Dijon mustard
3 tablespoons fresh lime juice
1 clove garlic, minced
1 teaspoon sugar
2 tablespoons white wine vinegar
2 scallions, finely chopped
1/4 cup chopped fresh cilantro
1/2 cup extra-virgin olive oil
Salt and freshly ground black pepper

Steps:

Remove the outer dry husks of the tomatillos to reveal the bright green skin. Rinse in slightly warm water to remove the sticky film covering them. Chop into bite-size chunks.
In a saute pan over medium-high heat, add the olive oil. When the oil begins to swirl, add the chopped tomatillos in a single layer. Cook until the bottom edges become golden, flip, then repeat process a few times until most of the tomatillos reveal a golden brown side, about 3 minutes between tosses. Remove with a slotted spatula to a plate or bowl and season with salt and pepper. Toss in or drizzle over Sunny's Cilantro Vinaigrette.
Blend all the ingredients in a mini food processor or blender until smooth. Season with salt and pepper.