Sauté
Sauté onion in 1 tablespoon olive oil for 2–3 minutes over medium flame. Add garlic and tomatillo and continue to sauté another 2 minutes. Remove from pan and set aside to cool.
Directions
Assemble the Salad
Add chopped tomatoes, jícama, 1/4 cup olive oil, and spices. Toss gently to combine.
Credits
Notes:
Tomatillos are slightly sweet and are from the gooseberry family. They hold up their shape nicely when sautéed, and add a nice color and depth to this salad. If you can’t find one, use a yellow tomato.
Description:
Photography: Daniel Lailah
Styling: Amit Farber
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