TOSSED MIXED GREENS WITH PUMPKIN SEED OIL
AND PUMPKIN CHIPS
3 1/2 ounces fresh mixed greens
3 ounces Pumpkin Seed Oil (recipe follows)
1/4 ounce Pumpkin Chips (recipe follows)
1 cup medium diced tomatoes
Kosher salt and freshly ground pepper
1/2 cup toasted pumpkin seeds
Place mixed greens in mixing bowl. Drizzle with 2 ounces Pumpkin Seed Oil, kosher salt and freshly ground pepper and toss lightly.
Divide tossed greens onto 4 chilled plates. Place equal amounts of diced tomatoes and drizzle remaining pumpkin seed oil around mixed greens. Garnish with pumpkin chips and toasted pumpkin seeds. Serve immediately.
PUMPKIN SEED OIL:
Add 1 cup of toasted pumpkin seeds, coarsely chopped, to 1 1/2 cups canola oil. Place on stove and heat to about 120 degrees F; let steep for 1 hour. Cool and place in refrigerator for 12 hours, then remove from refrigerator, strain through fine-mesh strainer. Place oil in airtight container and refrigerate. Will hold for 4-5 days. (Pumpkin seed oil can also be found in specialty food markets.)
PUMPKIN CHIPS:
Cut a 6-inch-long piece of fresh pumpkin without the rind. Slice lengthwise about 1/4-inch thick. Heat oil to 300 degrees F. Lightly dust sliced pumpkin with seasoned rice flour, shake off any excess flour and place into hot oil; fry until golden brown. Remove from oil, drain on paper towels and season with salt and pepper. Store chips in airtight container.
Servings: 4
Source: Chef Tom Chin, Renaissance Vinoy Resort and Spa
AND PUMPKIN CHIPS
3 1/2 ounces fresh mixed greens
3 ounces Pumpkin Seed Oil (recipe follows)
1/4 ounce Pumpkin Chips (recipe follows)
1 cup medium diced tomatoes
Kosher salt and freshly ground pepper
1/2 cup toasted pumpkin seeds
Place mixed greens in mixing bowl. Drizzle with 2 ounces Pumpkin Seed Oil, kosher salt and freshly ground pepper and toss lightly.
Divide tossed greens onto 4 chilled plates. Place equal amounts of diced tomatoes and drizzle remaining pumpkin seed oil around mixed greens. Garnish with pumpkin chips and toasted pumpkin seeds. Serve immediately.
PUMPKIN SEED OIL:
Add 1 cup of toasted pumpkin seeds, coarsely chopped, to 1 1/2 cups canola oil. Place on stove and heat to about 120 degrees F; let steep for 1 hour. Cool and place in refrigerator for 12 hours, then remove from refrigerator, strain through fine-mesh strainer. Place oil in airtight container and refrigerate. Will hold for 4-5 days. (Pumpkin seed oil can also be found in specialty food markets.)
PUMPKIN CHIPS:
Cut a 6-inch-long piece of fresh pumpkin without the rind. Slice lengthwise about 1/4-inch thick. Heat oil to 300 degrees F. Lightly dust sliced pumpkin with seasoned rice flour, shake off any excess flour and place into hot oil; fry until golden brown. Remove from oil, drain on paper towels and season with salt and pepper. Store chips in airtight container.
Servings: 4
Source: Chef Tom Chin, Renaissance Vinoy Resort and Spa
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