Grilled Green Tomatoes With Burrata And Green Juice
Get true unripe green tomatoes, not green heirlooms, which are too delicate to grill. As for the green juice, there are some good store-bought ones if you’d rather not make your own.
- ½ small romaine heart, coarsely chopped
- ¼ English hothouse cucumber or ½ Persian cucumber, coarsely chopped
- 1 cup (packed) torn kale leaves
- ¾ cup cilantro leaves with tender stems
- 1 tablespoon (or more) fresh lime juice
- Kosher salt
Tomatoes And Assembly
- 1 slice thick country-style bread, torn into bite-size pieces
- 7 tablespoons olive oil, divided, plus more for brushing
- Kosher salt
- 3 unripe green tomatoes, sliced ½ inch thick
- 1 tablespoon red wine vinegar
- Freshly ground black pepper
- 8 ounces burrata or fresh mozzarella, torn into pieces
- 1 bunch scallions, thinly sliced
- 1 jalapeño, thinly sliced
- ½ cup unsalted, roasted almonds, coarsely chopped
- 1 cup cilantro leaves with tender stems
- Flaky sea salt
Blend romaine, cucumber, kale, cilantro, and ¼ cup water in a blender until fairly smooth, about 1 minute. Strain through a fine-mesh sieve into a small bowl or measuring glass, pressing on solids to release as much liquid as possible; you should have about ½ cup. (Alternatively, you can do this step in a juicer.) Stir in lime juice and season with salt. Taste and adjust flavor with more lime juice, if needed.
Tomatoes and Assembly
Preheat oven to 400°. Toss bread with 2 Tbsp. oil on a rimmed baking sheet; season with kosher salt. Bake, tossing halfway through, until golden brown and crisp, 6–8 minutes. Let bread cool, then gently crush with a flat-bottomed measuring cup into smaller pieces.
Prepare a grill for medium-high heat or heat a grill pan over medium-high. Brush tomatoes on both sides with 1 Tbsp. oil and grill until softened and lightly charred, about 4 minutes per side. Transfer to plates and drizzle with vinegar, ⅓ cup green juice, and 1 Tbsp. oil. Season with kosher salt and pepper and top with burrata.
Toss scallions, jalapeño, almonds, breadcrumbs, 2 Tbsp. green juice, and remaining 3 Tbsp. oil in a medium bowl; season with kosher salt and pepper. Add cilantro and toss again to bring everything together.
Scatter scallion mixture evenly over tomatoes and burrata; drizzle with oil and sprinkle with sea salt.
Recipe by Joshua McFadden, Ava Gene’s, Portland, Oregon
Photograph by Peden & Munk