SALAD GREENS WITH PEPITA DRESSING

Salad Greens with Pepita Dressing image

Provided by Gabriela Cámara

Time 15m

Yield 4 servings

Number Of Ingredients 9

4 cups mixed salad greens, washed and dried, such as little gems, radicchio, frisée
1/4 cup Pepita Dressing, divided, recipe follows
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

Steps:

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.
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.)