Crunchy Pumpkin Seed Salad

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Crunchy Pumpkin Seed Salad   1/2 cup extra-virgin olive oil

1 red onion, peeled and sliced into 1/4-inch rounds

coarse salt and freshly ground pepper, to taste

1/2 cup raw pumpkin seeds, hulls removed

1/4 cup freshly squeezed lemon juice (about 2 lemons)

1 pound string beans, trimmed

1 head red oakleaf lettuce, torn into pieces

1 head romaine lettuce, torn into pieces   Heat 1 tablespoon olive oil in a

skillet over medium heat. Place onion rounds in the skillet; season with salt

and pepper. Cook until tender, about 4 to 5 minutes per side. Transfer the

onion rings to a plate; set aside.

In another medium skillet over medium heat, heat 1 tablespoon olive oil. Add

pumpkin seeds and cook, stirring occasionally, until golden brown, about 5

minutes. Take care that the seeds don't burn. Remove skillet from heat and set

aside to cool.

In a small bowl, whisk together the remaining 6 tablespoons olive oil, lemon

juice and a pinch of salt and pepper; set aside.

Fill a large bowl with ice and water; set aside. Bring a medium stockpot of

water to a boil. Add string beans; cook just until tender, about 2 minutes.

Drain. Plunge string beans in ice water. Remove beans from ice water; pat dry

with a kitchen towel and set aside.

When ready to serve, combine both lettuces and the onion in a large bowl. Pour

the reserved vinaigrette over the top. Add the string beans and toss to

combine. Sprinkle with the reserved pumpkin seeds. Serves 8 to 10.