Instructions: 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.

Comments: The inspiration for Nuevo Latino often comes from blending (or trying to blend) Latin foods with European or Asian elements. Taste a deliciously successful merger in this lively salad from Johnny Alamilla at Alma in San Franciscos Mission District.

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