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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
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From a magazine article that said supposedly this recipe is from the Commander's Palace restaurant in New Orleans, LA. Ingredients:
1 1/2 cups peeled fresh pumpkin, 1-inch cubed |
3/4 teaspoon kosher salt, divided |
1/2 teaspoon fresh ground black pepper, divided |
14 cups lightly packed gourmet salad greens (radicchio, frisee, and escarole) |
3/4 cup golden raisin |
1/4 cup hard alcoholic cider |
1 tablespoon sugar |
3 tablespoons fresh lemon juice |
3 tablespoons canola oil |
2 tablespoons dijon mustard |
8 gingersnaps, crushed |
Directions:
1. Preheat oven to 400°.
2. Place pumpkin in a single layer on a jelly-roll pan coated with cooking spray. Coat pumpkin lightly with cooking spray; toss. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper; toss. Bake at 400° for 18 minutes or until tender, stirring occasionally. Cool completely.
3. Combine pumpkin, salad greens, raisins, and 1/4 teaspoon salt in a large bowl, and toss gently. Combine remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, cider, and next 4 ingredients (through mustard) in a blender; process until blended. Drizzle cider mixture over salad mixture; toss gently.
4. Sprinkle with crushed cookies. Serve immediately.
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