Kumquat Salad Recipe

(from kintyre’s recipe box)

Select firm, dry, fully orange fruit with stems. The rounded variety is generally sweeter and milder than the oval. Rinse kumquats in very hot water, then dry thoroughly.
Stem, rinse, and dry. For a mellow flavor drop into boiling water for 20 seconds, then drain and chill in ice water. Dry and refrigerate.

Source: Recipe card

Serves 4 people

Categories: nondairy, not tried, salad

Ingredients

  • 12 kumquats, thinly sliced
  • 3 tablespoons olive oil
  • 1/8 teaspoon red pepper, crushed (hot pepper flakes)
  • 2 tablespoons raisins
  • 1 1/2 tablespoons balsamic vinegar
  • 1/4 teaspoon salt, or to taste
  • 1 medium head romaine lettuce, rinsed, dried and cut in strips
  • 1 large avocado, peeled, quartered, thinly sliced

Directions

  1. Heat kumquats in oil and hot pepper in a very small pan over medium heat until pepper smells pungent.

  2. Add raisins, vinegar and salt.

  3. Cover tightly, and simmer 1 to 2 minutes.

  4. Set aside.

  5. Divide lettuce and avocado on four salad plates.

  6. Stir sauce and distribute over salads.

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