Salad Greens with Pepita Dressing

Chef Gabriela Cámara likens her pepita dressing to a Mexican pesto, with toasted pepitas (pumpkin seeds) standing in for pine nuts. Here it's used to lightly coat fresh greens for a simple yet delicious salad, but it's also a wonderful condiment for grilled chicken or fish.
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  • Level: Easy
  • Total: 15 min
  • Active: 15 min
  • Yield: 4 servings
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Ingredients

Salad

4 cups mixed salad greens, washed and dried, such as little gems, radicchio, frisée

1/4 cup Pepita Dressing, divided, recipe follows

Pepita Dressing

1/2 cup toasted pepitas, plus additional for garnish if desired, toast in a dry skillet over medium heat until fragrant, 2 minutes

2 sprigs flat-leaf parsley, 10-15 leaves

1 clove garlic

1 tablespoon fresh lime juice

1/2 cup extra-virgin olive oil

1 teaspoon fine sea salt, plus more to taste

1/2 serrano pepper, to reduce heat, remove seeds and membrane 

Directions

  1. In a mixing bowl, add greens, tearing larger leaves into pieces. Drizzle with 2 to 3 tablespoons Pepita Dressing and gently toss with your hands to coat. (Using tongs may damage the leaves.) Dollop 1 tablespoon dressing on the bottom of a serving bowl, then arrange tossed salad on top. If desired, garnish with more pepitas before serving.

Pepita Dressing

  1. In a food processor, add pepitas, parsley leaves, garlic, lime juice, olive oil, salt, and serrano pepper. Blend to a smooth and homogeneous consistency, about 20 seconds, stopping to scrape down the bowl halfway through. Season to taste with more salt as needed. Makes about 1 cup. (Store excess dressing in a lidded container in the refrigerator up to 1 week.)
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