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Gallery Escarole Hearts with Lemon-Pumpkin Seed Vinaigrette Recipe Summary Servings: 4
Ingredients Ingredient Checklist 1/4 cup pumpkin seeds 1/4 cup extra-virgin olive oil 3 tablespoons lemon juice Kosher salt and freshly ground black pepper 2 heads of escarole, tough outer leaves trimmed 1 cup loosely packed whole leaf cilantro
Gallery Escarole Hearts with Lemon-Pumpkin Seed Vinaigrette
Recipe Summary Servings: 4
Gallery
Escarole Hearts with Lemon-Pumpkin Seed Vinaigrette
Escarole Hearts with Lemon-Pumpkin Seed Vinaigrette
Escarole Hearts with Lemon-Pumpkin Seed Vinaigrette
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
Ingredients
Ingredients
- 1/4 cup pumpkin seeds 1/4 cup extra-virgin olive oil 3 tablespoons lemon juice Kosher salt and freshly ground black pepper 2 heads of escarole, tough outer leaves trimmed 1 cup loosely packed whole leaf cilantro
Directions
In a large skillet over high heat, toast the pumpkin seeds until they pop. Remove the skillet from the heat and add the olive oil. Whisk in the lemon juice. Season to taste with salt and pepper.
Cut the escarole on the bias, dividing each heart into 2 servings. Place a half on each of 4 salad plates and top with 1/4 cup cilantro. Drizzle with the salad dressing and serve.
Reviews
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All Reviews for Escarole Hearts with Lemon-Pumpkin Seed Vinaigrette
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Escarole Hearts with Lemon-Pumpkin Seed Vinaigrette
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
