| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
8 |
servings |
INGREDIENTS
| 1/2 |
c |
Extra-virgin olive oil |
| 1 |
lg |
Red onion; sliced |
|
|
Salt |
|
|
Freshly ground pepper |
| 1 |
c |
Raw pepitas; hulled |
| 1/4 |
c |
Fresh lemon juice |
| 1 |
|
Red oakleaf lettuce head; torn |
| 1 |
|
Green oakleaf lettuce head; torn |
INSTRUCTIONS
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 1/2 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 1/2
cup pumpkin seeds. Serves 8 to 10.
Recipe Source: Martha Stewart Living - <www.marthastewart.com>
Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com
Recipe by: Martha Stewart
Converted by MM_Buster v2.0l.
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