Pumpkin & pine nut salad with blue-cheese dressing
- 09.03.2017
- 1 377
Once you discover this blue-cheese dressing, you wont just use it on this pumpkin salad - youll use it on everything!
Recipe «Pumpkin & pine nut salad with blue-cheese dressing» presented in category Recipes / Salads, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 80ml olive oil, 1kg kent pumpkin, deseeded, peeled, cut into 1.5cm cubes, Pinch of salt, 45g pine nuts, 1 x 120g pkt baby mesclun , Chargrilled chicken breast, to serve, 2 egg yolks, 1 tbsp Dijon mustard , 1 tbsp fresh lemon juice, 70g soft blue cheese, 125ml light olive oil, 2 tbsp hot water, Salt & ground white pepper.
Ingredients:
- 80ml olive oil
- 1kg kent pumpkin, deseeded, peeled, cut into 1.5cm cubes
- Pinch of salt
- 45g pine nuts
- 1 x 120g pkt baby mesclun
- Chargrilled chicken breast, to serve
- 2 egg yolks
- 1 tbsp Dijon mustard
- 1 tbsp fresh lemon juice
- 70g soft blue cheese
- 125ml light olive oil
- 2 tbsp hot water
- Salt & ground white pepper
Instructions
- Heat half the oil in a large non-stick frying pan. Add half the pumpkin and cook, stirring, for 7 minutes or until tender. Transfer to a plate lined with paper towel. Season with salt. Repeat with remaining oil, pumpkin and salt.
- Meanwhile, heat a small frying pan over medium-high heat. Add the pine nuts and cook, stirring occasionally, for 5 minutes or until toasted. Transfer to a plate and set aside.
- To make the dressing, place egg yolks, mustard and lemon juice in the bowl of a food processor and process until the mixture begins to thicken. Add cheese and process until combined. With the motor running, gradually add the oil in a thin steady stream, stopping occasionally to scrape down the side of the bowl, until the mixture is thick, creamy and pale. Transfer to a bowl. Stir in hot water until combined. Season with salt and pepper.
- Combine the pumpkin and baby mesclun in a bowl. Divide among serving plates. Drizzle with blue-cheese dressing and sprinkle with toasted pine nuts. Serve with chargrilled chicken, if desired.