Ingredients
1/4 cup pumpkin seeds
1/4 cup extra-virgin olive oil
3 tablespoons lemon juice
Kosher salt and freshly ground black pepper
2 heads of escarole, tough outer leaves trimmed
1 cup loosely packed whole leaf cilantro
Preparation
In a large skillet over high heat, toast the pumpkin seeds until they pop. Remove the skillet from the heat and add the olive oil. Whisk in the lemon juice. Season to taste with salt and pepper.
Cut the escarole on the bias, dividing each heart into 2 servings. Place a half on each of 4 salad plates and top with 1/4 cup cilantro. Drizzle with the salad dressing and serve.
