Market Salad with Oregano Vinaigrette : Foodwise
This recipe was demonstrated for CUESA’s Market to Table program on February 4, 2017. We created this salad so we could utilize the different greens available t
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Ingredients
- 6 tablespoons raw pumpkin seeds (pepitas)
- ¼ teaspoon kosher salt
- 1 tablespoon extra-virgin olive oil
- Small pinch ground chile flakes
- 1 teaspoon coriander seeds, toasted and ground
- 2 tablespoons dry oregano
- 1 teaspoon flaky sea salt (such as Jacobsen’s)
- 5 tablespoons red wine vinegar
- 2 tablespoons white wine vinegar
- ½ clove garlic
- ½ cup extra-virgin olive oil
- ½ bunch tender red dandelion leaves
- 1 bunch wild arugula
- 2 small heads butter lettuce
- 1 head romaine
- ¼ pound aged Parmesan
- Flaky sea salt
- Olive oil
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