Durazno Salad Recipe
confit tomatillo // apricot // serrano // cilantro // goat cheese // pepitas
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Ingredients
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ALMOST DAILY CHANGING MENU
Method
ALMOST DAILY CHANGING MENU
- 1
Warm tomatillo confit
In a small saucepan, gently warm the tomatillo confit with its oil until shimmering; keep warm for assembly.
- 2
Prepare apricots
Halve or slice the ripe apricots into thin wedges; set aside for later layering.
- 3
Slice serrano pepper
Carefully thinly slice the serrano pepper; remove seeds for a milder heat and set aside.
- 4
Chop cilantro
Rinse cilantro and coarsely chop the leaves; discard stiff stems and set aside.
- 5
Toast pepitas
Place pepitas in a dry skillet over medium heat; toast 2–3 minutes until fragrant, stirring occasionally. Remove from heat and set aside.
- 6
Crumb goat cheese
Crumble the goat cheese into small morsels suitable for sprinkling over the salad.
- 7
Prepare greens
Rinse mixed greens, spin dry, and arrange in a large serving bowl as the base.
- 8
- 9
Assemble salad
Top greens with the warm tomatillo confit, apricot slices, serrano slices, cilantro, goat cheese crumbles, and toasted pepitas. Drizzle with dressing and serve immediately.