Big Salad With Grains

Photograph of the Big Salad by James Sowole and Ingredients for dressing by Inez Caplan.

Makes 1 starter

Ingredients

Pumpkin seeds, ground

Grains, ground

Olive oil

• 2 large tomatoes, diced
• 1 head (2.5 ounces) romaine, divided
• 1 green pepper, cored and diced
• 1 red pepper, cored and diced
• 1 orange pepper, cored and diced
• 3 scallions, sliced
• 1/2 cup red onion, sliced
• 2 tablespoons pesto (see recipe below)
• 2 tablespoons pine nuts, toasted
• 3/4 teaspoon salt
• 5 tablespoons extra-virgin olive oil
• 1 teaspoon garlic, minced

Pesto (see recipe below)

Toast the pumpkin seeds and season with salt. Toss with the olive oil and set aside.

Heat 1 tablespoon oil in a large sauté pan over medium-high heat. Add the tomatoes, green pepper, red pepper, and orange pepper and sauté until they start to soften, about 2 minutes. Add the scallions and sauté for 1 minute, and stir in the pesto. Season with salt.

Divide the greens among plates and top with the roasted vegetables. Drizzle with the remaining oil, drizzle with the pesto, and sprinkle with the toasted pumpkin seeds. Serve immediately.

Pesto (see recipe below)

Ingredients

• 1-1/2 cups fresh basil leaves, torn
• 2/3 cup fresh mint leaves, torn
• 1/4 cup grated Parmesan cheese
• 1/4 cup grated Romano cheese
• 1/4 cup pine nuts, toasted
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon salt

• 1 teaspoon ground black pepper

  Directions

• Place the basil, mint, Parmesan, Romano, pine nuts, olive oil, salt, and pepper in a food processor and pulse until thoroughly combined.