Recipe courtesy of Carole Peck, Good News Restaurant & Bar
Ingredients
For the salad
- 4 tart apples
- 1 fennel bulb
- 1 lemon juice only
- 1/4 head red cabbage
- 3 endives
- Pumpkin seed vinaigrette (see recipe)
For the vinaigrette
- 2 cups pumpkin seeds
- 1/4 cup vegetable oil
- 1 tablespoon ground cumin
- 1 teaspoon ground cayenne
- 1 tablespoon salt
- 2 tablespoon honey
- 3 tablespoon apple or cider vinegar
- 1 cup vegetable oil
Servings: people
Instructions
Make the vinaigrette (and set aside until ready to use)
- Heat the 1/4 cup of oil in a skillet then add the pumpkin seeds tossed in cumin, cayenne and salt.
- Toast to plump and coat the seeds then remove from heat and transfer to a plate to cool.
- When cool, place in a food processor and run the machine to grind the seeds to a coarse paste.
- With the motor running, add in the honey, then the vinegar.
- Slowly add the cup of oil and some cold water to thin if necessary.
- Taste and adjust seasoning.
Make the salad
- Wash and dry the apples.
- On a mandoline, julienne the apples and fennel. Place in a bowl; toss in lemon juice.
- Finely slice the cabbage and add to the apples and fennel.
- Cut the endive into pieces. Mix with the other ingredients and toss in pumpkin seed vinaigrette.
