Carole Peck’s Apple and Endive Salad with Pumpkin Seed Vinaigrette
Course
starter
Servings
8
people
Servings
8
people
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
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.