Penny’s Pumpkin Seed Vinaigrette
One of Chef Ouita’s family salad traditions included her mom’s pumpkin seed vinaigrette. Pam, or Penny as was her childhood nickname, made it every week and kept a small jar of it in the fridge. Enjoy Ouita’s secret tribute to her mom on any lettuce or cabbage salad, or as a dip with crudite!
Ingredients
½ cup red wine vinegar
4 cloves garlic
1 T dijon mustard
1t fresh ground black pepper
2t sugar
1t salt
1 cup toasted pumpkin seeds
1 ½ cup olive oil
¼ cup water (optional)
Directions
In a blender or food processor, process vinegar, garlic, dijon, black pepper, sugar, salt and pumpkin seeds until pureed. With the motor still running, drizzle in oil and process until emulsified and smooth. If it seems too thin add up to ¼ cup water to reach the desired consistency ~ pourable for dressing a salad or thicker to use as a dip. Makes 2 ½ cups
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