The food lab better home cooking through science ( PDFDrive ) 989
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leaves,andcutlengthwiseinto½-inch-widestrips
1rubyredgrapefruit,cutintosuprêmes(seehere)
⅓cupdriedcranberries
½cupFigandPumpkinSeedVinaigrette(recipefollows)
Koshersaltandfreshlygroundblackpepper
Combine the chicory, endive, grapefruit, cranberries, and
dressing in a large bowl and toss to coat. Season to taste
withsaltandpepper.Serveimmediately.
FigandPumpkinSeedVinaigrette
NOTE: Fig preserves can be found in most cheese shops
and in the cheese section of many supermarkets. If
unavailable, substitute any not-too-sweet fruit preserves,
suchasorangeorgrapefruitmarmalade,apricotjam,or
sourcherryjam.
MAKESABOUT1CUP
3tablespoonsbalsamicvinegar
1½tablespoonsfigpreserves(seeNoteabove)
⅓cuptoastedpumpkinseeds
1mediumshallot,finelymincedabout2tablespoons
½cupextra-virginoliveoil
Koshersaltandfreshlygroundblackpepper
Combine the vinegar, preserves, pumpkin seeds, and
shallotsinasmallbowl.Whiskingconstantly,slowlydrizzle
in the olive oil.The dressing should emulsify and thicken
significantly. Season to taste with salt and pepper. The
dressingwillkeepinasealedcontainerinthefridgeforup
to2weeks;shakevigorouslybeforeusing.
