1 garlic clove, crushed, or 1/8 to 1/4 tsp. garlic powder
1/4 tsp. each sea salt and cracked black pepper, plus additional pepper for serving
Juice of 1/2 lemon, preferably Meyer
1 tsp. Dijon mustard
4 Tbsp. extra-virgin olive oil
For the Salad
1 (5-oz.) package pre-washed romaine leaves, or 1 head romaine, leaves washed and torn
Choice of: 2 grilled chicken breast halves or boneless thigh (available in most grocery stores); 1 cup cooked cocktail shrimp; 1 (6-oz) can albacore tuna in water, drained; or (5- or 6-oz.) can crab meat
Shaved Parmigiano-Reggiano cheese, for garnish
Make the dressing
In the bowl of a small food processor, pulse the pumpkin seeds until finely ground but not a paste, or pulse in small batches in a spice or coffee grinder.
If using a food processor, add the garlic, sea salt, and pepper, and pulse until the garlic is well mixed with the seeds. Squeeze in the lemon juice, add the mustard and oil, and blend until creamy. Check and add more salt if desired. Dressing should be thick, but if it is too thick, add more oil or lemon juice. (The dressing can be made and stored in the refrigerator for several days. If it separates, simply whisk briefly before serving.)
Make the salad
Place the salad greens in a large mixing bowl, pour on the dressing, and mix well until the leaves are coated. Place on two plates and top with your choice of protein. Shave a few strips of Parmigiano-Reggiano over the top and sprinkle with a grinding or two of fresh pepper.
Dr. Gundry's tip: the dressing is equally good as a dip for veggies or drizzled over grilled or steamed asparagus.