TANGY ROMAINE SALAD WITH HABANERO-AVOCADO DRESSING

Tender lettuce, juicy sweet oranges, pungent radishes and crunchy cucumbers get a lush treatment with this creamy, tangy, rich, addictingly spicy dressing that leaves a luxuriously rich and full mouthfeel after each bite. The habanero becomes sweeter and its flavors more bold as it roasts, imparting zesty, peppy flavor, feisty bite and a hint of rustic smoke to the creamy avocado dressing.

Makes: Total time:

4 to 6 servings

40 minutes 1 fresh habanero chile

1 large ripe avocado, halved, pitted and diced 6 tablespoons olive oil

⅓ cup freshly squeezed lime juice

2 tablespoons white distilled vinegar

2 teaspoons dark brown sugar

1 ¼ teaspoons kosher or sea salt, or more to taste

½ teaspoon freshly ground black pepper

2 heads romaine or 3 to 4 heads baby romaine, washed, dried and torn into pieces

3 mini cucumbers (about 8 ounces), rinsed, ends removed and sliced

3 to 4 radishes, rinsed, halved and thinly sliced

3 to 4 large oranges, peeled and cut into supremes or slices (about 1 cup)

1. In a heated comal, skillet or griddle set over medium heat, toast and char the habanero for 6 to 8 minutes, flipping as needed, until skin is charred and chile completely softened. Remove from the heat. Using a fork and a knife, halve the chile, then remove the stem and scrape off the seeds. (If you use your hands, be sure to rinse with soap and water — habaneros are spicy.)

2. In the jar of a blender, add half the roasted chile plus the avocado, olive oil, lime juice, vinegar, sugar, salt, pepper and 2 tablespoons of water. Purée until completely smooth. Taste for spiciness level and salt and adjust to taste, adding the remaining habanero if desired.

3. To a large bowl, add the lettuce and about ¾ of the cucumbers, radishes and orange supremes. Toss with about ¾ of the dressing until completely covered. Add the remaining cucumbers, radishes and orange supremes on top. Add more dressing as desired.