I was craving something green.
Pumpkin seed oil is quite common in Germany and Austria. Here in New York I have found it in health food stores, in the refrigerated section.
I rarely prepare salad dressing on the side; I usually just sprinkle the oil and lemon juice or vinegar directly onto the greens. It’s faster. The traditional ratio for salad dressing is three parts oil for one part vinegar but I prefer a little more pep.
1 bunch dandelion leaves
1 fennel bulb
1 Tbsp pumpkin seed oil
2 Tbsps olive oil
1 Tbsp Balsamic vinegar
1 Tbsp Lemon juice
Flaky sea salt
Freshly ground black pepper
A small handful of raw pumpkin seeds
Cut off the lower part of the dandelion stems, wash the leaves and spin or pat dry with a clean kitchen towel. Tear or chop the larger leaves in half.
Cut off the stems and remove the coarse outer layer of the fennel bulb. Thinly slice it crosswise to obtain rings.
Place the dandelion leaves and fennel rings in a bowl. Sprinkle with the pumpkin seed and olive oils, the vinegar, the lemon juice, and toss well to dress the greens. Season with salt and pepper, and the pumpkin seeds, and toss one last time.