Ingredients
1/2 cup extra-virgin olive oil
1 large red onion, peeled and sliced into 1/4-inch rounds
Salt and freshly ground pepper
1 cup pumpkin seeds
1/4 cup freshly squeezed lemon juice, (2 lemons)
1 head red oakleaf lettuce, torn into pieces
1 head green oakleaf lettuce, torn into pieces
Preparation
Heat a grill or grill pan until very hot. Brush 1 tablespoon olive oil on onion rounds; season with salt and pepper. Place on grill; cook until lightly charred and soft, about 6 minutes. Transfer to a plate; set aside.
Heat 1 tablespoon olive oil in medium skillet over medium-low heat. Add the pumpkin seeds and cook, stirring occasionally, until golden, about 18 minutes, being careful that the seeds don’t jump from the skillet as they pop. Set skillet aside to cool.
Place half of the cooked pumpkin seeds in the bowl of a food processor; add a pinch of salt, and pulse until finely ground. With the machine running, slowly add the remaining 6 tablespoons olive oil. Add the lemon juice, and season with salt and pepper. Set the pumpkin vinaigrette aside.
When ready to serve, combine both lettuces and the grilled onion in a large bowl. Pour the reserved vinaigrette over the top, and toss the salad to combine.
