Salad with Creamy Roasted Tomatillo Dressing


  • 6 tomatillos, rinsed and halved
  • 1 jalapeno, halved
  • 1 red onion, quartered
  • 2 tablespoons olive oil
  • Kosher salt and freshly-ground black pepper
  • 1/2 teaspoon ground cumin
  • 1 cup Mexican crema (heavy cream can substitute)
  • 2 tablespoons fresh lime juice
  • 1 head lettuce, shredded (try using Asian greens instead)
  • 4 Roma tomatoes, seeded and chopped (use cherries or slicers as well)
  • 4 radishes, thinly sliced


Preheat the oven to 400°F. Place the tomatillos, jalapeno, and red onions on a baking sheet. Drizzle with olive oil and sprinkle with a pinch of salt and a grind of black pepper. Place in the oven and roast until the vegetables begin to brown and slightly blacken, 25-30 minutes. Remove all the contents from the baking sheet and move to a food processor, allowing it to cool slightly before blending. Add the cumin, crema, lime juice, and salt and pepper to taste. Puree until smooth. Refrigerate at least 1 hour before serving. Immediately before serving, toss the dressing with the lettuce, tomatoes and radishes.