The Réveillon Salad

Submitted by Member 610488

"From a magazine article that said supposedly this recipe is from the Commander's Palace restaurant in New Orleans, LA."

 

• Ready In: 40mins
• Ingredients: 11
• Serves: 8

ingredients

• 1 1⁄2 cups peeled fresh pumpkin, 1-inch cubed
• 3⁄4 teaspoon kosher salt, divided
• 1⁄2 teaspoon fresh ground black pepper, divided
• 14 cups lightly packed gourmet salad greens (radicchio, frisee, and escarole)
• 3⁄4 cup golden raisin
• 1⁄4 cup hard alcoholic cider
• 1 tablespoon sugar
• 3 tablespoons fresh lemon juice
• 3 tablespoons canola oil
• 2 tablespoons Dijon mustard
• 8 gingersnaps, crushed

directions

1. Preheat oven to 400°.
2. Place pumpkin in a single layer on a jelly-roll pan coated with cooking spray. Coat pumpkin lightly with cooking spray; toss. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper; toss. Bake at 400° for 18 minutes or until tender, stirring occasionally. Cool completely.
3. Combine pumpkin, salad greens, raisins, and 1/4 teaspoon salt in a large bowl, and toss gently. Combine remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, cider, and next 4 ingredients (through mustard) in a blender; process until blended. Drizzle cider mixture over salad mixture; toss gently.
4. Sprinkle with crushed cookies. Serve immediately.