Iceberg Wedge Salad with Pickled Onions and Toasted Pepitas

Ingredients

3 tablespoons red wine vinegar

1 tablespoon water

1/2 teaspoon kosher salt

1/4 teaspoon sugar granuated or honey

1/2 small red onion thinly sliced

1/4 cup pepitas

3 tablespoons olive oil

Freshly ground black pepper

1 small head of iceberg lettuce 3/4 to 1 pound

1 medium avocado chopped in chunks

1/2 cup cotija cheese crumbled

2 radishes thinly sliced then cut into matchsticks

Equipment

jar

small skillet

Directions

Combine red wine vinegar, water, 1/2 teaspoon kosher salt, and sugar or honey in a jar. Add onion and shake to combine. Let this pickle and soften in the fridge for 1 hour and up to 5 days, or microwave for about 20 seconds and then let it chill in the fridge.

Combine pepitas with 3 tablespoons olive oil in a small skillet and warm over medium heat. Sizzle for 1 to 2 minutes until they get one shade darker. Remove from heat, season with salt and pepper, and let cool.

Cut iceberg into halves, then quarters, and then into smaller triangles, keeping the wedges intact. Transfer them to a serving plate. Scatter with avocado, spoon pepitas and their oil over everything. Add rings of pickled onion and spoon the vinegar brine over the lettuce. Garnish with cotija cheese and radishes. Season with salt and pepper and serve immediately.