Spicy Tahini Date Salad

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1. 1
   Prepare the chile paste: Toast the guajillo chiles and chile de árbol in a cast-iron skillet over medium-high heat, about 2 minutes per side, until fragrant.
2. 2
   Slice the chiles open, remove the seeds, add the chiles to a small pot with enough water to cover, and simmer until soft, about 10 minutes. Drain, reserving a bit of the liquid.
3. 3
   Using a blender or food processor, purée the chilies with a small amount of the simmering liquid to achieve the consistency of a paste and set aside.
4. 4
   Prepare the dressing: Combine the tahini, yogurt, sugar, salt, lemon juice, and chile paste in a mixing bowl, and use a hand mixer to mix until well blended. Next, slowly add 2 to 3 tablespoons ice water to the mixture, and continue mixing, adding more ice water if needed, until the mixture reaches the consistency of a creamy salad dressing. Taste and adjust the seasoning and set aside.
5. 5
   Toast the sesame seeds in a dry sauté pan over medium-low heat until dark golden brown, about 4 to 6 minutes. Remove from the pan and set aside. Next, using the same pan, add oil and lightly sauté the dates until warmed through and soft. Keep warm.
6. 6
   To assemble the salad: Julienne some of the lettuce to use as a filling, using the remaining leaves for lettuce cups. Fill the cups with the warmed dates, diced radishes, julienned lettuce, and tahini dressing. Top with the toasted sesame seeds.