Kumquat Salad Recipes

Steps:

• To prepare the dressing, place extra virgin olive oil, red wine vinegar, brown sugar, and pepper in a small container with a lid. Shake well to blend.
• In a medium bowl, toss together baby salad greens, green onions, celery, carrot, broccoli, and cauliflower. Sprinkle avocado with lemon juice, and toss into the mixture. Sprinkle mixture with Asiago cheese and pine nuts. Toss in kumquats. Serve with the olive oil dressing.

Steps:

• Bring two pans of water to the boil. Add the chicken breasts to one and cook for 2 mins. Turn off the heat, put a lid on top and leave to sit for 30 mins. Put the broccoli pieces in the other pan, cook for 2 mins, then drain and transfer immediately to a bowl of cold water. This will help it to retain its colour and bite.
• While the chicken is poaching, heat oven to 200C/180C fan/gas 6. Put the bread cubes on a baking tray and cook for 10-12 mins until golden, then remove and leave to cool. Can be made a day ahead and stored in a container.
• Put the dressing ingredients with 1 tsp salt in a jar with a lid. Shake well and set aside. Can be made a day ahead. Put the kumquats, broccoli, radishes, onion, feta, almonds and chives into a serving bowl.
• When the chicken is done, remove from the water, leave to cool for 5 mins, then shred into chunky pieces and add to the salad. Just before serving, pour the dressing over and mix well.

Steps:

• For vinaigrette:
• With machine running, drop garlic through feed tube of processor and chop finely. Add anchovies, fresh lemon juice, Parmesan cheese, and Dijon mustard; blend well. Gradually add extravirgin olive oil, blending until vinaigrette is smooth. Season vinaigrette to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring to room temperature and rewhisk before using.
• For salad:
• Combine romaine pieces, Belgian endive strips, baby arugula, and kumquats in large bowl. Toss salad with enough vinaigrette to coat and serve.

Steps:

• Store 12 cups mixed hearty greens (such as escarole, mustard greens, and kale; if using mustard greens or kale, fold leaves over and cut off tough center rib and stems) and 1 cup kumquats, cut into thin rounds, seeded, in 2 separate resealable plastic bags. Chill greens and kumquats overnight. Before serving, empty bags with greens and kumquats into a large bowl. Add 1/2 cup Granny Smith Apple Cider Vinaigrette to salad and toss to evenly coat.
• Add more vinaigrette, if desired. Season to taste with kosher salt and freshly ground black pepper. Transfer to a serving bowl and scatter chives and, for a little crunch, 3 tablespoons roasted salted shelled pumpkin seeds (pepitas) over.

Steps:

• Mix jalapeños with garlic and cilantro. Remove insides from kumquats. Put insides in small pot and add orange juice, lemon juice, and brown sugar.
• While reducing mixture, cut kumquat shells to 1/2-inch size and add to reduction. When reduction is done and tender, mix with the other ingredients and add salt and pepper to taste.

Steps:

• Whisk vinaigrette ingredients together; season with salt and pepper.
• Toss the greens together in a bowl.
• Plate the greens onto salad plates and arrange kumquats on the salad.
• Serve with the vinaigrette.

Steps:

• Slice the kumquats into thin rounds, discarding the seeds. Combine the arugula, parsley, dates, kumquats and Parmesan in a large bowl. Whisk together the lemon juice and olive oil; season with salt and pepper. Pour over the salad and toss.