Tuesday, February 28, 2012

simple salad with pumpkin seeds

After helping out in my kids' art class, I came home for a late lunch and threw this salad together: field greens, grated carrot, avocado, parsley and strawberries (a friend got me hooked on using berries in salads last season and I love it).  The dressing was a drizzle of olive oil,  a splash of rice vinegar, pinch of salt and lots of fresh pepper and I topped it with toasted pumpkin seeds.

This technique for toasting seeds comes from Renee Loux's cookbook called The Balanced Plate, which is a great book for resources and recipes.
     2 cups raw pumpkin seeds
     2-3 t umeboshi plum vinegar
Toast the pumpkin seeds in a heavy skillet, she recommends cast iron, over low heat. Stir and watch until the seeds become fragrant, about 5 minutes, then add the vinegar and continue to stir. I took mine off the heat at this point. You just want the seeds to absorb the yumminess of the vinegar. Cool completely before storing in an airtight container.

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