1/2 cup raw, unsalted, hulled pumpkin seeds (pepitas)
2 vine-ripened tomatoes, peeled and seeded (see note)
1 teaspoon pumpkin seed oil, or more as needed
1/4 cup extra-virgin olive oil
1 tablespoon plus 1 teaspoon sherry vinegar
Freshly ground black pepper
This dressing was served on a first-course salad that accompanied an artichoke mousse at a White House luncheon honoring the spouses of members of the North Atlantic Council in April 1999.
Make ahead: The dressing can be refrigerated in an airtight container for up to three days.
1. Preheat the oven to 350 degrees.
2. Spread the pumpkin seeds on a rimmed baking sheet. Toast in the oven for 8 to 10 minutes, until lightly browned. Cool completely, then coarsely chop.
3. Meanwhile, place the tomatoes in a blender; puree until smooth. With the motor running, gradually add the oils, the vinegar, and a pinch each of salt and pepper; puree to form an emulsified dressing. Transfer to a container; stir in the toasted, chopped pumpkin seeds.
4. Taste for seasoning; for more of a nutty flavor, add a bit more pumpkin seed oil.
Note: To peel the tomatoes, use a small, sharp knife to cut an X at the bottom. Drop into a bowl of just-boiled water; let sit for a few minutes. You should see the peel start to curl where the X is. Transfer to a bowl of cold water or let cool, then discard the peel.
Per serving: 120 calories, 11 grams fat, 3 grams saturated fat, 0 milligrams cholesterol, 55 grams carbohydrates, 18 grams protein, 547 milligrams sodium, 9 grams fiber.