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Salad Greens with Pumpernickel Croutons, Shaved Parmesan and Pumpkin Seed Oil Vinaigrette
Taste, and adjust the seasoning as needed with salt and pepper. If the vinaigrette is too thick, add cool water, one tablespoon at a time, until the desired consistency is achieved.
Tips and Techniques
* Pepitas are pumpkin seeds used often in Mexican cooking; they are available for purchase at specialty and/or ethnic markets or online at myspicer.com. If you prefer, you may toast and hull the pumpkin seeds yourself.
** Pumpkin seed oil is a strong flavored, yellowish-green oil made from pressing roasted pumpkin seeds. It adds a rich, nutty flavor to salads, vegetables, poultry, meat and seafood. It may be found in your local health food market or online at earthy.com or igourmet.com.
*** To Crisp Greens: Soak salad greens briefly in a large basin of water. Lift the greens out of the water, shake off the excess water and dry in a salad spinner (do this in batches, if necessary). To crisp, wrap in linen or paper towels, place in a plastic zip-top bag and store in the vegetable bin of your refrigerator. If the greens are to be torn or cut into smaller pieces, it is best done just before the salad is dressed and served. Greens will stay crisp this way for up to two days.
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