Pumpkin-seed salad

Yield: 8 servings

Measure Ingredient
½ cup Extra-virgin olive oil
1 large Red onion; sliced
Freshly ground pepper
1 cup Raw pepitas; hulled
¼ cup Fresh lemon juice
1 Red oakleaf lettuce head; torn
1 Green oakleaf lettuce head; torn

Heat 1 tablespoon of the olive oil in a saute pan set over medium-high heat. Place onion rounds in skillet; season with salt and pepper. Cook until fork-tender, about 3 to 4 minutes per side. Transfer to a plate; set aside. Heat 1 tablespoon olive oil in a medium skillet set over medium-low heat. Add the pumpkin seeds, and cook, stirring occasionally, until golden, about 4 minutes, being careful that the seeds don't jump from the skillet as they pop. Set skillet aside to cool. Place ½ cup cooked pumpkin seeds in the bowl of a food processor; add a pinch of salt, and pulse until finely ground. With the machine running, slowly add the remaining 6 tablespoons olive oil. Add the lemon juice, and season with salt and pepper. Set the pumpkin vinaigrette aside. When ready to serve, combine both lettuces and the onion in a large bowl. Pour the reserved vinaigrette over the top, and toss the salad to combine. Sprinkle with remaining ½ cup pumpkin seeds. Serves 8 to 10.

Recipe Source: Martha Stewart Living - <www.marthastewart.com> Formatted for Mastercook by Lynn Thomas - dcqp82a@...

Recipe by: Martha Stewart

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