This salad features a brown-butter vinaigrette and a pumpkin-seed streusel. Adapted from a recipe from Ginger’s Kitchen, a blog at . Serves 4.
Ingredients
STREUSEL
1/4 cup all-purpose flour
1/4 cup raw pumpkin seeds
1/3 cup rolled oats
1 heaping tablespoon brown sugar
1/2 teaspoon kosher salt
3 tablespoons cold unsalted butter, cut into small pieces
VINAIGRETTE
4 tablespoons unsalted butter
1 small shallot, minced
Juice of half a lemon (about 2 tablespoons)
Few pinches finely chopped fresh marjoram or fresh thyme
Kosher salt and freshly ground black pepper, to taste
SALAD
1 head red leaf lettuce, washed and torn into bite-size pieces
1 sweet-tart apple, cored and sliced thin
2 ounces fresh chèvre
Directions
For the pumpkin seed streusel: Preheat oven to 350 degrees. Combine the flour, pumpkin seeds, oats, brown sugar, salt and 3 tablespoons of butter (cut into small pieces) in a small bowl. Use your fingers to blend the ingredients, until you’re left with large streusel-y crumbles.
Spread the streusel on a parchment-paper-lined baking sheet and bake for 20-30 minutes, or until lightly browned and crisp. Cool slightly.
Make the brown-butter vinaigrette: Melt the remaining 4 tablespoons of butter in a small pan over medium-low heat. Watch the butter carefully — when the foaming has subsided and the butter has started to brown, add the minced shallot and soften for 1 minute. Remove from heat and transfer to a small bowl. Whisk in the lemon juice, a sprinkling of fresh marjoram or thyme, and season to taste with salt and pepper.
To assemble the salad: Toss the lettuce, sliced apple and chevre with a few tablespoons of the brown- butter vinaigrette. Add dressing as needed until leaves are nicely coated. Sprinkle liberally with the pumpkin-seed streusel.
Per serving: 394 cal.; 9 g pro.; 26 g carb.; 29 g fat (16 sat., 7 monounsat., 2 polyunsat., 4 other); 60 mg chol.; 318 mg sod.; 3 g fiber; 9 g sugar; 65 percent calories from fat
