Photos by New American Table
Ingredients:
Serves 6
• 1/3 cup olive oil
• 2 red onions, halved and thinly sliced
• 1/2 cup roughly chopped pumpkin or butternut squash, cut into 1/4-inch pieces
• Coarse salt
• Freshly ground pepper
• 2 Asian pears, halved, cored and thinly sliced
• 4 heads curly endive, thinly sliced
• 2 tablespoons chopped chives
• 2 tablespoons sherry vinegar
• 1 cup feta cheese, cut into 1/2-inch cubes
• Pumpkin Seed Vinaigrette (see below)
Preparation:
1. Heat the olive oil in a large sauté pan over medium heat. Add the onion and pumpkin, season with salt and pepper, and sauté until pumpkin is lightly browned, about 10 minutes. Remove from heat and transfer to a bowl.
2. Let cool slightly, then toss with the pear, endive, chives and vinegar. Garnish with feta and drizzle with the Pumpkin Seed Vinaigrette.
Ingredients For the Pumpkin Seed Vinaigrette:
Makes 1/2 cup
• 2 tablespoons shelled pumpkin seeds
• 1 large egg yolk
• 3 tablespoons heavy cream
• 1 garlic clove, chopped
• 1/2 cup olive oil
• Juice of 1 lime
• 2 teaspoons pumpkin seed oil
• Coarse salt
• Freshly ground pepper
Preparation:
1. Heat a small sauté pan over low heat. Add the pumpkin seeds and toast until golden and fragrant, about 3 minutes.
2. Blend the egg yolk, cream and garlic in a blender until frothy and lemon colored. With the blender running, add the olive oil in a thin, steady stream until emulsified. Add the lime juice and pumpkin seed oil. Season with salt and pepperand then stir in the pumpkin seeds.
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