Ensalada de Lechuga con Manzana (Little Gem Salad with Apples and Jalapeño Vinaigrette)

From "Nopalito: A Mexican Kitchen"
"Salads in Mexico are usually made with simple, rustic ingredients such as cabbages, tomato wedges, or fruit, so this lettuce-based salad has more of a California influence than Mexican. If you can’t find crisp Little Gem lettuces locally, you can substitute baby romaine."


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

Step 1

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.

Step 2

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.

Step 3

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.