Pickled Tomatillo Salad with Little Gem Lettuce and Pumpkin Seeds - Rick Bayless

Ingredients

• 2/3 cup sugar
• 3 tablespoons light vinegar (I like rice wine vinegar here)
• 4 medium (about 8 ounces) tomatillos, husked, rinsed and cut into eighths
• 1/2 cup fresh lime juice
• 3/4 cup (3 ounces) toasted pumpkin seeds (pepitas), plus a few tablespoons more for sprinkling over the salad
• 1/2 to 1 small fresh serrano chile, stemmed, seeded and roughly chopped
• 1/4 cup vegetable oil or olive oil
• 4 medium heads of Little Gem lettuce, leaves separated OR 2 hearts of romaine, leaves separated, larger ones torn into smaller pieces OR 1 large head of Boston Bib lettuce, leaves separated
• 2 to 3 tablespoons freshly grated Mexican queso añejo or other garnishing cheese such as Romano or Parmesan