Using pickling liquid in a salad dressing is an easy way to boost flavor while also adding acidity. In this vinaigrette, pickled jalapeños bring heat while their liquid lends an extra dose of green-chili earthiness. The pumpkin seeds and avocado offer enough richness to make the salad a light main course, or pair it with sliced grilled skirt steak or hearty grains, such as barley, farro, or quinoa.
1. In a large bowl, whisk together the jalapeños and their liquid, the oil and ¼ teaspoon pepper.
2. Add the arugula, radishes, cilantro and half of the pumpkin seeds, then toss. Season with salt and pepper. Fold in the avocado.
3. Transfer to a serving bowl, then sprinkle with the remaining pumpkin seeds.
© 2020 by Christopher Kimball. Excerpted from Milk Street: Cookish by permission of Voracious, an imprint of Little, Brown and Company. New York, NY.
Images © Connie Miller.