Ingredients
1/2 cup carrot juice
2 tablespoons freshly squeezed lemon juice
2 tablespoons olive oil
1/4 teaspoon ground cumin
Coarse salt and freshly ground pepper
1 large head romaine lettuce (about 1 pound), cut crosswise into 1-inch-wide strips
1/2 red onion, halved and thinly sliced
1/3 cup green pumpkin seeds (pepitas), toasted
Preparation
In a small skillet, bring juice to a boil. Reduce heat; simmer until reduced by half, about 5 minutes. Pour into a large bowl. Whisk in lemon juice, oil, and cumin; season with salt and pepper. Add lettuce and onion; toss to coat. Serve, sprinkled with pumpkin seeds.
To make pumpkin seeds, heat a small skillet over medium heat. Add pumpkin seeds; cook, tossing until puffed and golden brown, 1 to 2 minutes. Makes 1/3 cup.
