Croutons are a way to add crunch. Here, it is the romaine that is the crunchy part, with the butternut cubes crisped on the outside and sweet and melting inside as a foil for the crisp and slight bitterness of the romaine. The roasted pumpkin seed oil adds a nice flavor and a lot of depth to this salad.
INGREDIENTS:
1-2 heads romaine lettuce (4-6 cups), quartered lengthwise and cut into 1 inch lengths 2 cups Butternut Squash Croutons (See recipe) ½ cup, or more, “pepitas” (hulled roasted pumpkin seeds) 1 cup Cilantro Cinnamon Vinaigrette (See recipe), or as needed 1-2 tablespoons Roasted Pumpkin Seed oil* Salt (such as Maldon or other large flake salt) and pepper to taste
METHOD:
Place the lettuce in a large bowl and drizzle with just enough oil to moisten evenly. Toss well.
Distribute lettuces on 4 chilled plates.
Sprinkle “croutons” evenly over the lettuces.
Scatter pepitas over salads, and hit salads with a few small droplets of pumpkin seed oil.
Sprinkle a few grains of salt on the salads and lightly pepper.
Chef’s Notes:
*Roasted Pumpkin Seed oil has a lot of flavor, and is great with anything nutty or with winter squash dishes. Use it judiciously and store it in the refrigerator. To use in dressings, add some to a neutral flavored oil so you do not overwhelm the dressing. The best pumpkin seed oils seem to be Austrian, and usually say “Styrian” (a region of Austria) on them. While expensive, it lasts a long time and a little goes a long way.
Serves: 4
Source: Chef Andrew E Cohen
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