Name: Grilled Green Tomatoes with Burrata and Green Juice
Yield: 4 Servings
Ingredients: 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; 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

Image may contain Plant Food Produce Vegetable Bean and Lentil

Peden & Munk

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.

Recipe notes