Grilled Green Tomatoes With Burrata And Green Juice

• 1/2 small romaine heart, coarsely chopped
• 1/4 English hothouse cucumber or 1/2 Persian cucumber, coarsely chopped
• 1 cup (packed) torn kale leaves
• 3/4 cup cilantro leaves with tender stems
• 1 tablespoon (or more) fresh lime juice
• Kosher salt
• 1 thick slice country-style bread, torn into bite-size pieces
• 7 tablespoons olive oil, divided, plus more for brushing
• Kosher salt
• 3 unripe green tomatoes, sliced 1/2" 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 jalapeno, thinly sliced
• 1/2 cup unsalted, roasted almonds, coarsely chopped
• 1 cup cilantro leaves with tender stems
• Flaky sea salt

1. Blend romaine, cucumber, kale, cilantro, and 1/4 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 1/2 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.
2. Preheat oven to 400u0b0F. Toss bread with 2 tablespoons 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.
3. Prepare a grill for medium-high heat or heat a grill pan over medium-high. Brush tomatoes on both sides with 1 tablespoon oil and grill until softened and lightly charred, about 4 minutes per side. Transfer to plates and drizzle with vinegar, 1/3 cup green juice, and 1 tablespoon oil. Season with kosher salt and pepper and top with burrata.
4. Toss scallions, jalapeno, almonds, breadcrumbs, 2 tablespoons green juice, and remaining 3 tablespoons oil in a medium bowl; season with kosher salt and pepper. Add cilantro and toss again to bring everything together.
5. Scatter scallion mixture evenly over tomatoes and burrata; drizzle with oil and sprinkle with sea salt.

hothouse cucumber, torn kale leaves, cilantro, lime juice, kosher salt, bread, olive oil, kosher salt, unripe green tomatoes, red wine vinegar, freshly ground black pepper, fresh mozzarella, scallions, jalapeno, cilantro, salt

Taken from www.epicurious.com/recipes/food/views/grilled-green-tomatoes-with-burrata-and-green-juice-56389868 (may not work)