Pumpkin Seed Vinaigrette Recipes

ESCAROLE HEARTS WITH LEMON-PUMPKIN SEED VINAIGRETTE

Steps:

• In a large skillet over high heat, toast the pumpkin seeds until they pop. Remove the skillet from the heat and add the olive oil. Whisk in the lemon juice. Season to taste with salt and pepper.
• Cut the escarole on the bias, dividing each heart into 2 servings. Place a half on each of 4 salad plates and top with 1/4 cup cilantro. Drizzle with the salad dressing and serve.

PUMPKIN SEED OIL VINAIGRETTE

Steps:

• Whisk together vinegar and oil.
• Season to taste with salt and pepper.

PUMPKIN SEED VINAIGRETTE

Steps:

• Preheat oven to 325 degrees. Spread the pumpkin seeds on a baking sheet and lightly toast them for 3 to 4 minutes in the oven.
• Put half the toasted seeds, the pumpkin puree, garlic, turmeric and 1/2 cup of the vinegar in a small saucepan. Cook over medium heat for 4 to 5 minutes until reduced by a third. Remove the pan from the heat and whisk in the oil. Stir in the remaining 2 tablespoons of vinegar and season with salt and pepper.
• Puree the mixture in a blender for 30 seconds. Set aside and keep warm. At serving time, use remaining pumpkin seeds as garnish.

PUMPKIN VINAIGRETTE

Steps:

• Combine all ingredients except the olive oil into a
• small bowl. Whisk well. Add olive oil and whisk
• until incorporated. Makes 1 cup.