recipe 
yields
4 servings
4 cloves garlic
¼ cup lemon juice
2 anchovies
1 tablespoons Worcestershire sauce
½ teaspoon salt
½ teaspoon black pepper
1 egg yolk
1 ¼ cups olive oil
1 cup grated Parmesan cheese
1 pound pumpkin, cut in ½-inch cubes
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons olive oil
1 cup pumpkin seeds
1 teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon white pepper
1 tablespoons Worcestershire sauce
4 tablespoons melted butter
10 ounces baby kale
Caesar Dressing
Pumpkin Croutons
Spiced Pumpkin Seeds
steps
- To make dressing, place first 7 ingredients in blender and pulse until incorporated. Add olive oil and pulse 2−3 times. Add parmesan and pulse once more. Refrigerate in airtight container.
- To make croutons, preheat oven to 375 degrees. Toss pumpkin with salt, pepper, and olive oil and place on a baking sheet. Bake for 15−20 minutes, until they are golden brown and crispy.
- To make pumpkin seeds, preheat oven to 400 degrees. Mix all ingredients in a large bowl and place on a baking sheet. Bake for 5 minutes, rotate sheet, and bake 4 additional minutes. Cool seeds and store in airtight container.
- To serve, toss baby kale with dressing and top with pumpkin croutons and spiced seeds.
Date Published: 11.01.13
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- from Chef Bob Carter
