Steirischer Kürbiskernsalat
Styrian green salad dressed with dark emerald PGI Styrian pumpkin seed oil, cider vinegar, crunchy toasted pumpkin seeds, and sliced hard-boiled farm eggs.
Ingredients
- • 150g crisp salad greens (lamb's lettuce / Vogerlsalat or butterhead lettuce)
- • 40g Styrian pumpkin seeds (Kürbiskerne)
- • 3 tbsp authentic dark green Styrian pumpkin seed oil (Steirisches Kürbiskernöl g.g.A.)
- • 2 tbsp Austrian apple cider vinegar
- • 2 hard-boiled free-range eggs, sliced into rounds
- • Sea salt flakes and freshly ground black pepper
Preparation Steps
Place the pumpkin seeds in a dry skillet over medium heat. Toast for 3 to 4 minutes until they begin to pop, swell, and release an intoxicating nutty aroma. Remove to a plate to cool.
Wash the lamb's lettuce gently in cold water and spin dry thoroughly. Place into shallow salad bowls.
In a small bowl, whisk the apple cider vinegar with sea salt and black pepper, then slowly whisk in the thick, dark emerald pumpkin seed oil until emulsified.
Drizzle the nutty emerald dressing over the salad greens. Arrange the sliced egg rounds on top, scatter with the toasted crunchy pumpkin seeds, and serve immediately.