Fall Salad of Caramelized Pumpkin |
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Prep Time: 20 Minutes Cook Time: 32 Minutes |
Ready In: 52 Minutes Servings: 4 |
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Cooking Pleasures October/November 2001 For this salad, try to use the smallest frisée you can find. Alternatively, use only the white inner portion of the larger heads. This way, you'll achieve a rich balance of bitter and sweet when you taste the pumpkin, nuts and lettuce together. Ingredients:
3 lbs pie pumpkin |
2 tablespoons unsalted butter |
1 tablespoon olive oil |
1 tablespoon honey |
1/2 teaspoon honey |
1/2 teaspoon ground mace |
1/2 teaspoon fresh ground pepper |
1/4 teaspoon salt |
4 cups frisee, lettues torn into bite-size pieces or 4 cups tender iside curly endive lettuce, torn into bite-size pieces |
1/4 cup hazelnuts, toasted, chopped |
2 tablespoons apple cider vinegar |
2 tablespoons hazelnut oil |
1 tablespoon olive oil |
2 teaspoons fresh chives, minced |
1/4 teaspoon fresh ground pepper |
1/2 teaspoon salt |
Directions:
1. Heat oven to 350°F
2. Place pumpkin on ungreased baking sheet. Bake 20 minutes.
3. Remove from oven; increase oven temperature to 450°F
4. Cool pumpkin until easy to handle.
5. Line baking sheet with foil.
6. Spray with nonstick cooking spray.
7. Cut pumpkin in half; remove seeds.
8. Cut each half into 4 wedges.
9. In small saucepan, heat butter and 1 T olive oil over low heat until butter is melted.
10. Brush over pumpkin wedges.
11. Place wedges on baking sheet.
12. Bake at 450F for 15 minutes; turn and brush with oil mixture.
13. Bake and additional 15 minutes or until tender.
14. Remove from oven.
15. Heat broiler.
16. In small bowl, combine honey and mace; brush over wedges.
17. Sprinkle with 1/2 t pepper and 1/4 t salt.
18. Broil, flesh side up, 2 minutes. Remove from oven; cool slightly.
19. In small bowl, whisk together all dressing ingredients.
20. Place frisée in large bowl; toss with dressing.
21. Place on plates; top with pumpkin wedges.
22. Sprinkle with hazelnuts.
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