Butter Lettuce and Pumpkin Seed Salad Recipe
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. Pull off a clove as needed and pinch it between your fingers until the roasted clove comes out.
The vinaigrette develops a more complex flavor as it sits. It can be made up to 5 days ahead, refrigerated, and warmed to room temperature before using. Top romaine, iceberg, or butter lettuce with it.
This recipe was featured as part of both our Moktoberfest! menu and our menu celebrating 100 days of the Obama White House.
- 1/2 cup hulled, salted pumpkin seeds
- 3 medium roasted garlic cloves
- 2 tablespoons plus 1 teaspoon apple cider vinegar
- 2 tablespoons unfiltered apple cider or unfiltered, unsweetened apple juice
- 6 tablespoons extra-virgin olive oil
- 2 heads butter lettuce, washed and torn into large pieces
- Toast pumpkin seeds in a medium frying pan over medium heat until golden brown, about 5 minutes. Remove from heat and reserve.
- Combine garlic, cider vinegar, and apple cider in a small nonreactive bowl. Season well with salt and freshly ground black pepper. Whisk continuously while slowly adding olive oil in a thin stream until fully incorporated. Season again as necessary with salt and pepper.
- Put lettuce in a large salad bowl, coat with dressing, and toss to combine. Garnish with toasted pumpkin seeds and serve immediately.
Beverage pairing: Serve with a light pilsner, such as Czechvar, or with a British stout, like Samuel Smith’s Imperial Stout.
If you prefer wine, a glass of Grüner Veltliner from Austria provides just enough fleshiness to accommodate the nutty sweetness of the pumpkin seeds and apple cider in this dish. Look for more fruit-driven vinifications of this white varietal, like the 2005 H.u.M. Hofer Grüner Veltliner or the 2004 Hiedler Thal.
that doesn't even look like butter lettuce.. looks more like iceberg/romaine to me. something's seriously wrong with that photo.
Great salad! I browned (instead of roasting) the garlic as slices in the olive oil and used this in the dressing...yum...
it looks like this onion and leek tart http://www.chow.com/recipes/10709?tag=rbxcch.2.a.2
What is that quiche/pie looking slice on the page with the butter lettuce salad?
Nice recipe. I will definitely try it. I love to make new and different types of food.
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