1 lb Tomatillos
1/4 c  Olive oil
2 tb Lime juice
1 c  Cotija or Parmesian cheese,
- grated or crumbled (about
- 5 oz.)
Pepper

Husk and wash tomatillos. Slice thinly and arrange on a platter or 4 salad
plates. Combine oil and lime juice; sprinkle over tomatillos and top with
cheese. Makes 4 servings.