This is a strange little recipe, nice for a side dish but a little bit goes a long way. There are a gazillion variations online; this one is a more savory take on things.
Ingredients:
- 1½ teaspoons Dijon mustard
- 2 teaspoons red wine vinegar
- 3 tablespoons olive oil
- ½ teaspoon sea salt
- 1/2 teaspoon black pepper
- 2 teaspoons toasted sesame oil
- ¼ cup toasted pumpkin seeds
- 3 grated carrots, about 2 cups
- 1/3 cup parsley
- 1 cup diced mozzarella
Directions:
Whisk together mustard, vinegar, olive oil, salt, pepper, and sesame oil. Add the pumpkin seeds, carrots, parsley, and cheese and mix well. Chill for 1+ hours to meld flavors, but serve at room temperature.
Pumpkin seeds are awesome and underused. They’re a good informal cheaper substitute for pine nuts when you don’t need to be strict about an Italian recipe.
Pepitas!
This looks delicious!
ive passed this one on to the missus
shes currently coming up with plans for the 5 pumpkins she grew this year
her preciouses
….
tbh…remarkable how long those things stay good
Looks delicious! I do a lot of roasted veggie salads with dressings like this one, I hadn’t thought to use raw carrots.
That is totally foreign to me, but the more I think about, the more delicious it sounds!