Best Mixed Bitter Greens And Kumquat Salad With Anchovy Vinagaigrette Recipes

MIXED BITTER GREENS AND KUMQUAT SALAD WITH ANCHOVY VINAGAIGRETTE

Mixed Bitter Greens and Kumquat Salad with Anchovy Vinagaigrette image

Provided by Jayne Cohen

Categories Salad Fish Leafy Green Hanukkah Low Cal High Fiber Dinner Kumquat Potluck Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 12

Ingredients

Vinaigrette:
1 small garlic clove, peeled
7 anchovy fillets
2 tablespoons fresh lemon juice
2 tablespoons freshly grated Parmesan cheese
2 teaspoons Dijon mustard
1/2 cup extra-virgin olive oil
Salad:
10 cups bite-size pieces hearts of romaine (2 to 3 hearts)
3 heads of Belgian endive, cut crosswise into 1/2-inch-wide strips
3 cups (lightly packed) baby arugula
14 kumquats, thinly sliced into rounds, seeded

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.

KUMQUAT SALAD

Kumquat Salad image

This is a delicious and colorful salad certain to please friends who appreciate unusual cuisine!

Provided by Jill S

Categories Salad Vegetable Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 15

Ingredients

⅓ cup extra virgin olive oil
⅓ cup red wine vinegar
1 teaspoon brown sugar
¼ teaspoon freshly ground black pepper
5 ounces mixed baby greens
2 green onions, chopped
½ cup chopped celery
1 carrot, julienned
½ cup broccoli florets
½ cup cauliflower florets
1 avocados - peeled, pitted and diced
1 teaspoon fresh lemon juice
2 ounces grated Asiago cheese
3 ounces pine nuts, toasted
4 ounces kumquats - rinsed, seeded and sliced

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.

Nutrition Facts : Calories 473.5 calories, Carbohydrate 19.4 g, Cholesterol 12.7 mg, Fat 41.3 g, Fiber 8.1 g, Protein 11.6 g, SaturatedFat 7.9 g, Sodium 221.3 mg, Sugar 6.7 g