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Butter Lettuce and Pumpkin Seed Salad
Simplicity reigns in this salad of butter lettuce and pumpkin seeds. The roasted garlic and apple juice in the vinaigrette add a welcome twist. What to buy: If you want to intensify the pumpkin flavor, make the vinaigrette with pumpkin seed oil. Game plan: We roast garlic a few times a week and keep it around to add a subtle layer of flavor to dishes. Put a whole head of garlic in a 400°F oven and roast until the cloves are soft when pressed.
Ingredients
- 1⁄2 Cup hulled pumpkin seeds
- 3 medium roasted garlic cloves
- 2 tablespoon plus 1 teaspoon apple cider vinegar
- 2 tablespoon unfiltered apple cider or unfiltered unsweetened apple juice
- 6 tablespoon Extra Virgin Olive Oil
- Kosher salt
- freshly ground black pepper
- 2 head butter lettuce washed and torn into large pieces
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Directions
Toast the pumpkin seeds in a medium frying pan over medium heat until golden brown, about 5 minutes. Remove from the heat and set aside.
Place the garlic, cider vinegar, apple cider or juice, and oil in a blender and blend until smooth and emulsified, about 0 seconds. Season well with salt and pepper.
Place the lettuce in a large salad bowl, add the dressing, and toss to combine. Garnish with the toasted pumpkin seeds and serve immediately.
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