Recipe - Pumpkin-Seed Salad

One half cup Extravirgin olive oil
1 lg Red onion; cut or sliced up
Salt
Freshly ground pepper
1 cup Raw pepitas; hulled
One fourth 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 mediumhigh
heat. Place onion rounds in skillet; season with salt and pepper. Cook
until forktender, about 3 to 4 minutes per side. Transfer to a plate; set
aside. Heat 1 tablespoon olive oil in a medium skillet set over mediumlow
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 One half 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

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