From the Mexican perspective, both buttery avocado and tropical mango derive beautiful benefits from chile, salt and lime, all three of which form a foundation for this salad’s dressing, along with sautéed garlic’s savory aroma and honey’s mellowness. Add the crunch of toasted pumpkin seeds, the tenderness of Boston lettuce and the saltiness of crisp bacon and fresh Mexican cheese, and you have a compelling dish.
- 4 slices bacon
- 1/2 cup hulled untoasted pumpkin seeds
- 1/3 cup fresh lime juice
- 1/3 cup vegetable or olive oil
- 2 garlic cloves, peeled
- Fresh hot green chile to taste (I like a large serrano or a small jalapeño), stemmed (optional)
- 1 tablespoon honey
- 1 large head Boston/butterhead lettuce (or an equivalent amount of Bibb lettuce), leaves separated
- 2 large ripe avocados
- 2 ripe mangoes
- A generous 3/4 cup coarsely crumbled Mexican queso fresco or mild blue cheese (Gorgonzola is great)
Arrange the bacon slices between a double layer of paper towels on a microwaveable plate. Microwave on high (100%) for 2 1/2 to 3 1/2 minutes, until crispy.
Pour the pumpkin seeds into a small skillet and set over medium heat. Once the first one pops, stir constantly until all have popped from flat to round, about 5 minutes. Scoop about one-third of the seeds into a blender jar and add the lime juice. Pour the remainder into a small dish.
Return the skillet to medium heat and measure in the oil. Add the garlic and optional chile. Cook, stirring regularly, until the garlic is soft and lightly browned, about 5 minutes. Scrape the oil, garlic and optional chile into the blender. Add the honey and 1/2 teaspoon salt. Process until smooth. Taste and season with more salt if you think necessary. (It should be highly seasoned.)
Divide the lettuce among four dinner plates. Pit the avocados, scoop the flesh from the skin and cut it into slices. Peel the mangoes, then cut the flesh from the pits. Slice to match the avocado pieces. Arrange the avocados and mangoes in the center of the lettuce. Drizzle the dressing over everything, then sprinkle with the cheese and the reserved toasted pumpkin seeds. Crumble the bacon and strew it over the top, and the salad is ready.
Recipe reprinted by permission of W.W. Norton. All rights reserved.