Estimated Nutrition (whole recipe, rough)
Counts 12 of 14 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Orange | 1 medium (131g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Lime | juice of 1 lime (44ml) | 11 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Arugula | 1 cup (20g) | 5 |
| Jalapeno | 1 pepper (14g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Salad | not in our table | 0 |
| Manchego | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 cup orange juice
- 3 tbl minced shallots
- 2 tbl lime juice
- 2 tbl lemon juice
- 1/2 tsp ground cumin
- 1/2 cup salad oil
- 1 tbl minced fresh jalapeno chilies - (to 1 1/2)
- Salt to taste
- Freshly-ground black pepper to taste
- 12 oz tomatillos - (2" wide)
- 1 tbl extra-virgin olive oil
- 6 oz potato-garlic or French bread
- 12 cup baby arugula - (8 oz) rinsed, crisped
- 1/2 cup thinly-sliced Manchego cheese - (2 oz)
Directions
In a 1- to 1 1/2-quart pan over high heat, boil orange juice until reduced to 1/4 cup, 4 to 5 minutes. Let cool. Add minced shallots, lime juice and lemon juice, and ground cumin. Whisk in salad oil. Add minced fresh jalapeno chilies, plus salt and pepper to taste.
Remove and discard husks from tomatillos; rinse and cut into quarters. In a bowl, mix tomatillos with extra-virgin olive oil. Cut potato-garlic or French bread into 1-inch-thick slices.
Set tomatillo quarters and bread slices on a grill over a solid bed of hot coals or a gas grill on high heat and turn as needed until browned on all sides, 1 to 2 minutes total for bread, 5 to 7 minutes for tomatillos. Let cool. Cut bread into 1-inch cubes.
In a large bowl, mix tomatillos, bread, baby arugula, and dressing. With a vegetable peeler, shave about 1/2 cup thin slices off a wedge of Manchego cheese. Mix cheese and salt and pepper to taste into salad.
This recipe yields 6 servings.