John Myers
Ingredients for 4 servings:
- 4 servings of mixed leaf salad
- 1 small pumpkin(s) (Hokkaido)
- 6 tbsp vinegar, apple balsamic vinegar
- 4 tbsp olive oil, best quality
- 2 tbsp pumpkin seed oil, Styrian
- Salt and pepper, from the mill
- some Balsamic vinegar (Crema di Balsamic vinegar)
- 4 tbsp corn, crispy corn, salted
- Clarified butter, for frying
- 2 tsp chili-cinnamon-sugar mixture
- some salt (fleur de sel)
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
Kick-off to the festive autumn menu
Trim, wash, and spin dry the lettuce. Mix together a dressing from apple balsamic vinegar, olive and pumpkin seed oil, salt, and pepper. Quarter the Hokkaido pumpkin, hollow it out, and cut it into thin wedges; it doesn’t need to be peeled. Heat the clarified butter in a pan and fry the pumpkin wedges until golden brown all over. Shortly before the end of the frying time, sprinkle the chili and cinnamon sugar over the pumpkin wedges and let everything caramelize briefly. The pan shouldn’t be too hot for this, so the sugar doesn’t burn. Arrange the salad on large plates and drizzle with the dressing. Season the pumpkin wedges with a touch of fleur de sel, place them on the salad, and sprinkle everything with the crispy corn. Finally, drizzle decoratively with the balsamic vinegar.
Facebook Comments