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Nasturtium and Garden Lettuce Salad Serves 4 1 large head garden fresh red leaf lettuce 1/2 cup Spicy Limed Pepitas (see recipe below) Cotija Vinaigrette (see recipe below), to taste 16 to 20 nasturtium flowers Add lettuce and pepitas to a large salad bowl. Drizzle with vinaigrette and toss thoroughly. Add nasturtium flowers and toss gently just to coat lightly with vinaigrette without bruising or tearing apart. Serve immediately. Cotija Vinaigrette Makes about 1 1/2 cups 1/2 cup red wine vinegar 2 tablespoons freshly squeezed lemon juice 1/2 cup grated cotija cheese 1 small shallot, roughly chopped 1 teaspoon chopped fresh thyme 1/2 teaspoon salt, to taste 1/2 teaspoon freshly ground black pepper, to taste 1/2 cup extra virgin olive oil To a blender, add vinegar, lemon juice, cotija, shallot, thyme, salt, and pepper. Blend to combine, and then with the motor still running, slowly incorporate the oil until well mixed. Taste and adjust seasonings as necessary. Chill until serving. Spicy Limed Pepitas Makes 1/2 cup 1 tablespoon freshly squeezed lime juice A pinch of cayenne, to taste Salt and freshly ground black pepper, to taste 1/2 cup raw pepitas (hulled green pumpkin seeds), unsalted In a small bowl, combine lime juice, cayenne, salt, and pepper and stir until dissolved. Heat a medium skillet over medium heat. Add pepitas and toast, tossing frequently, until seeds begin to expand and turn a light golden color. Add seasoned lime juice and stir well to coat all seeds. Remove from heat and cool in the pan. Serve at room temperature. |
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| © 2012 Mary Sue Milliken and Susan Feniger. All rights reserved. |
