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Roasted Pumpkin Seeds On Watercress And Pear Salad Recipe - Cooking Index

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Roasted Pumpkin Seeds On Watercress And Pear Salad

Courses: Salads
Serves: 8 people

Recipe Ingredients

1 1/2 cups 165g / 5.8ozPumpkin seeds - see * Note
1 teaspoon 5mlVegetable oil
1 1/2 teaspoons 7.5mlCoarse sea salt
3 tablespoons 45mlLime juice
1/2 teaspoon 2.5mlPrepared mustard
3/4 teaspoon 3.8mlFine salt
1/4 teaspoon 1.3mlFreshly-ground black pepper
1/3 cup 78mlExtra-virgin olive oil
3   Ripe pears
3   Watercress - washed, large stems removed

Recipe Instructions

* Note: Fresh pumpkin seeds reserved from pumpkin dishes such as "Pumpkin Soup Served In Individual Roast Pumpkins" (the recipe for which is included in this collection) and washed with strings removed.

Preheat oven to 325 degrees.

Spread pumpkin seeds out on a baking sheet and drizzle with oil. Toss well and sprinkle with coarse sea salt. Toss again. Place pan in oven and roast 20 to 30 minutes until pumpkin seeds are light brown. Remove from oven and let cool.

In a small bowl, whisk together lime juice, mustard, fine salt and pepper. Slowly drizzle in olive oil while whisking so as to form an emulsion. Peel pears, cut each into quarters lengthwise, cut out cores, and halve each quarter lengthwise. Place the pears in a small bowl and drizzle on 2 tablespoons dressing to keep from turning color.

When ready to serve, toss watercress with remaining vinaigrette and divide between eight plates. Place four wedges of pear on each plate and sprinkle a generous amount of roasted pumpkin seeds over. Serve.

This recipe yields 8 servings.

TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6294 broadcast 10-30 1996) - Downloaded from their Web-Site -


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