The 5th Ward Recipe

Rinse and dry the mixed greens thoroughly; place in a large salad bowl and chill briefly if desired.

Drain the hearts of palm, pat dry with paper towel, then slice into 1/4-inch rounds or lengthwise quarters (about 1 cup when sliced). Add to the bowl with the greens.

Halve the avocado, remove the pit, peel and slice into 1/2-inch slices. To prevent browning, toss gently with the lime juice from the chosen dressing or add just before serving.

Add the pico de gallo to the bowl in a small mound (reserve a tablespoon for garnish if desired).

Sprinkle the crumbled cotija cheese and sliced scallions evenly over the salad.

Season the assembled salad lightly with coarse salt and freshly ground black pepper; wait to dress the salad until just before serving.

Char the tomatoes

Heat a cast-iron skillet or heavy-bottomed pan over high heat until very hot. Halve the tomatoes and place cut-side down directly in the dry skillet. Let char without moving for 3–5 minutes, until dark blistered spots form. Flip and char the skin side for 1–2 minutes. Remove and let cool slightly.

Place charred tomatoes and smashed garlic in a blender or food processor. Add the red wine vinegar, lime juice, honey, smoked paprika, kosher salt and black pepper. Blend until mostly smooth.

With the blender running, drizzle in the extra-virgin olive oil until the vinaigrette emulsifies and thickens slightly. Taste and adjust salt, pepper or honey as needed. Strain through a fine-mesh sieve for a smoother dressing, if desired. Yield: about 3/4 cup.

When ready to serve, drizzle 2–3 tablespoons over the salad per serving and toss gently to coat. Reserve extra dressing on the side.

In a bowl, whisk together the mayonnaise, sour cream and buttermilk until smooth.

Stir in the lime juice, chopped cilantro, minced jalapeño (if using), garlic powder, onion powder, ground cumin, kosher salt and black pepper. Taste and adjust seasoning or thin with a little more buttermilk if you prefer a looser consistency. Yield: about 3/4 cup.

Chill the dressing at least 15 minutes to let flavors meld. Spoon 2–3 tablespoons over the salad per serving or serve on the side.