Spinach, Radish Slaw with Crispy Chillies and Pepitas

Ingredients for Spinach, Radish Slaw with Crispy Chillies and Pepitas

• 2 cuillères à soupe de vinaigre de vin de Xérès

• 2 cuillères à soupe de vinaigre de cidre de pomme

• 1 cuillère à café de moutarde de Dijon

• 90ml d'huile d'olive extra-vierge

• 6 dried Anaheim or dried New Mexico chillies,* stemmed

• Huile de colza

• 160ml shelled raw pepitas (pumpkin seeds)

• 4 250g bags spinach leaves (not baby spinach)

• 60g bunches large red radishes, trimmed

• 110g Cotija cheese or feta cheese, crumbled

Whisk both vinegars and mustard in small bowl. Gradually whisk in olive oil. Season to taste with salt and pepper. DO AHEAD: Dressing can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before using.

Cut chillies in half lengthwise; discard seeds. Using scissors, cut chillies crosswise into 1/4-inch strips. Pour enough canola oil into large skillet to reach depth of about 1/8 inch; heat over medium-high heat. Add chillies and fry until beginning to crisp, about 45 seconds. Using slotted spoon, transfer to paper towels to drain. Add pepitas to same skillet and fry until golden brown and crisp, 1 to 2 minutes. Transfer to another set of paper towels to drain. Sprinkle chillies and pepitas with salt. Cool completely. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.

Line 1 large bowl and 1 small bowl with paper towels. Working in batches, stack spinach leaves into piles and cut crosswise into 1/4-inch-thick strips. Transfer to prepared large bowl.

Using grating disk on processor, grate radishes. Place in strainer set over another bowl; drain 15 minutes. Transfer to small bowl lined with paper towels. DO AHEAD: Can be made 8 hours ahead. Cover; chill.

Place spinach, radishes, chillies, pepitas, and cheese in very large bowl. Toss with dressing. Season with salt and pepper.

Available at some supermarkets and at specialty foods stores and Latin markets.

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