“Ribbon” Salad with Creamy Two-Chile Vinagreta - Rick Bayless

Ingredients

• 1 medium (about 4 ounces) fresh pimento, piquillo or other fleshy, not-too-hot red pepper from the farmers market or grocery store
• 4 garlic cloves, peeled
• 1 to 2 canned chipotle chiles en adobo (or 1 to 2 dried morita chiles that have been lightly toasted in a dry skillet and rehydrated for 20 minutes in water), stemmed and roughly chopped
• 1/3 cup light vinegar (rice, cava/Champagne, distilled white—they all work)
• 2/3 cup olive oil
• 2 tablespoons Mexican crema, sour cream, crème fraiche or Greek-style yogurt
• Salt
• 4 medium (about 1 ¾ pounds total) summer squash (I love this with yellow squash and zucchini, but your farmers markets will no doubt offer a whole host of options)
• 1 small red onion, thinly sliced
• 1/2 medium head frisée OR about 2 cups lightly packed sturdy wild arugula or the 2-inch tops of watercress
• 1/3 cup (about 1 ½ ounces) sliced almonds toasted in a small skillet over medium-low heat until aromatic