- Garlic 1 clove, not peeled
- Dried Chiles de Árbol or Chiles Piquín 2, stemmed
- Olive Oil 3 Tbs
- Vegetable Oil 2 Tbs
- Apple Cider Vinegar 2 Tbs
- Freshly Squeezed Lime Juice 2 Tbs
- Honey 1 tsp
- Kosher Salt 1 tsp, or more to taste
- Freshly Ground Black Pepper ¼ tsp
- Watercress ½ lb (2 big bunches), lower stems removed
- Scallions 5 to 6, white and light green parts only, thinly sliced
- Pecans 1⁄2 cup, coarsely chopped
- Ripe Avocado 1, halved, pitted, and cut into large chunks
- Heat a comal or skillet over medium-low heat. Add the garlic clove and chiles and toast, turning often, until the chiles darken in color, 1 to 2 minutes, and the garlic is soft and charred, 5 to 6 minutes; remove the chiles as soon as they are done. When the garlic is cool enough, peel it. Mince the garlic and chiles.
- In a large salad bowl, whisk the oils, vinegar, lime juice, honey, salt, and pepper together. Add the chiles and garlic and mix well with the whisk. Taste and adjust the salt.
- Add the watercress, scallions, and pecans to the bowl and toss well. Arrange the avocado pieces on top, sprinkle with a little salt, and serve.
Excerpted from Pati Jinich Treasures of the Mexican Table: Classic Recipes, Local Secrets by Pati Jinich. (C) 2021 Reproduced by permission of Mariner Books. All rights reserved.
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