The Réveillon Salad Recipe #344563
From a magazine article that said supposedly this recipe is from the Commander's Palace restaurant in New Orleans, LA.
40 min | 20 min prep
SERVES 8
- 1 1/2 cups peeled fresh pumpkin, 1-inch cubed
- 3/4 teaspoon kosher salt, divided
- 1/2 teaspoon fresh ground black pepper, divided
- 14 cups lightly packed gourmet salad greens (radicchio, frisee, and escarole)
- 3/4 cup golden raisin
- 1/4 cup hard alcoholic cider
- 1 tablespoon sugar
- 3 tablespoons fresh lemon juice
- 3 tablespoons canola oil
- 2 tablespoons Dijon mustard
- 8 gingersnaps, crushed
- Preheat oven to 400°.
- Place pumpkin in a single layer on a jelly-roll pan coated with cooking spray. Coat pumpkin lightly with cooking spray; toss. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper; toss. Bake at 400° for 18 minutes or until tender, stirring occasionally. Cool completely.
- Combine pumpkin, salad greens, raisins, and 1/4 teaspoon salt in a large bowl, and toss gently. Combine remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, cider, and next 4 ingredients (through mustard) in a blender; process until blended. Drizzle cider mixture over salad mixture; toss gently.
- Sprinkle with crushed cookies. Serve immediately.
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5 stars