A Pumpkin Caesar Salad Recipe Just In Time For Fall
Yummy Beet food blogger and nutritionist Allison Day has released her second cookbook, Purely Pumpkin: More Than 100 Seasonal Recipes to Share, Savor, and Warm Your Kitchen.
Here, she shares a remarkably easier take on Caesar salad dressing that walks the line between cream-based and vinaigrette variations. Pumpkin purée acts in lieu of raw egg yolks, emulsifying the dressing while keeping things bright — in both texture and color — and light. Serve this healthy, unique pumpkin recipe as part of any weekday or holiday meal.
Pumpkin Caesar Salad With Sage Sourdough Croutons
Ingredients for the Sage Sourdough Croutons
- 4 (1-inch) slices grainy sourdough bread, cut into large cubes
- 4 teaspoons extra-virgin olive oil
- 2 teaspoons dried sage
- ¼ teaspoon salt
- ground black pepper, to taste
Ingredients for the dressing and salad
- ½ cup pumpkin purée
- ¼ cup extra-virgin olive oil
- ¼ cup lemon juice
- 1 tablespoon Worcestershire sauce (vegan and gluten-free, if required)
- ¼ teaspoon salt
- coarsely ground black pepper, to taste
- 1 head romaine lettuce, torn into bite-size pieces or left whole to enjoy with a knife and fork
1. Preheat oven to 375ºF. On a large rimmed baking sheet, toss all crouton ingredients until evenly coated. Bake for 5 minutes, toss, and bake for 5 to 10 minutes longer, until light brown and crisped. Set aside.
2. In a small bowl, mix all dressing ingredients.
3. If tossing salad, combine romaine, croutons, and dressing. Serve immediately. If enjoying with a knife and fork, mound whole romaine leaves on a plate, drizzle with dressing, and top with croutons. Serve immediately.
Excerpt from Purely Pumpkin by Allison Day (Skyhorse Publishing, September 6, 2016).
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