¼ red onion, thinly sliced
1 small jalapeño
2 tablespoons freshly squeezed lime juice
¼ teaspoon kosher salt, plus more for seasoning
8 cups Little Gem lettuces or other baby lettuce
1 firm-ripe apple (Granny Smith or another tart variety), thinly sliced
6 radishes, very thinly sliced
1 avocado, pitted, peeled, and diced
¼ cup plus 2 tablespoons Nopalito Smoked Jalapeño-Lime Vinaigrette
½ cup spiced nuts
Ricotta salata, shaved
Tortilla chips, shattered
Bring a small pot of water to a boil. Place the red onions in a small heatproof bowl and ladle some boiling water over to cover; let sit 5 minutes. Add the jalapeño to the boiling water; boil until the chile is slightly softened and darkened, 8 to 10 minutes. Remove and let cool.
Drain the red onions and add 2 tablespoons of the lime juice and the ¼ teaspoon salt to the bowl; let sit so the onions pickle slightly, about 40 minutes. The onions should look pink at this point.
In a large serving bowl, combine the lettuces, apple, and avocado; season with salt to taste and toss with ¼ cup plus 2 tablespoons of the vinaigrette (or more to taste). Garnish with the spiced nuts and ricotta salata, the pickled onions, and the tortilla chips.