Hot and Tangy Pear Salad

• servings: 6 servings

Ingredients

Zest and juice of 2 large limes

1½ serrano chiles, 1 halved, ½ thinly sliced

2 garlic cloves

¼ cup mayonnaise

¼ cup extra-virgin olive oil

¼ cup vegetable oil

½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, plus more

2 heads of Little Gem lettuce, leaves separated

1 large Asian pear, peeled, cut into ½"-thick sticks

6 small radishes, trimmed, thinly sliced

1 ripe avocado, cut into large pieces

¼ cup (packed) coarsely chopped cilantro

Tajín (for serving)

Directions

Blend zest and juice of 2 large limes, 1 serrano chile, halved, 2 garlic cloves, ¼ cup mayonnaise, ¼ cup extra-virgin olive oil, ¼ cup vegetable oil, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a blender until smooth and creamy. Taste dressing and season with more salt if needed.

Toss 2 heads of Little Gem lettuce, leaves separated, 1 large Asian pear, peeled, cut into ½"-thick sticks, 6 small radishes, trimmed, thinly sliced, ½ serrano chile, thinly sliced, and three fourths of dressing in a large bowl to combine.

Arrange salad on a platter and tuck 1 ripe avocado, cut into large pieces, and ¼ cup (packed) coarsely chopped cilantro among lettuce leaves; sprinkle very generously with Tajín. Serve with remaining dressing alongside.