:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/com/recipe/XhD_H8BQZxbknd0j87rk/9bdcc8c5662863dbfaa1de4cb124c6.jpg "Butter Lettuce and Pumpkin Seed Salad")
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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