This recipe is liked by 0 person(s). |
Escarole Hearts with Lemon Pumpkin Seed Vinaigrette
Nb persons: 4
Yield:
Preparation time:
Total time:
Source:
Escarole Hearts with Lemon Pumpkin Seed Vinaigrette The texture and flavor of the escarole hearts complement the pumpkin-seed-studded vinaigrette. Ingredients | |
1/4 cup | pumpkin seeds |
1/4 cup | extra-virgin olive oil |
3 tablespoons | lemon juice |
Kosher salt | |
freshly ground black pepper | |
2 heads | escarole, tough outer leaves trimmed |
1 cup | loosely packed whole leaf cilantro |
Directions 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.
First published
Copyright 2009 Martha Stewart Living Omnimedia, Inc. All rights reserved.
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe
Note: to save the .scx file to your disk, you may have to right-click (control-click on Macintosh) the link above.