Best 2 Mixed Bitter Greens And Kumquat Salad With Anchovy Vinagaigrette Recipes

In a symphony of flavors, textures, and colors, this Mixed Bitter Greens and Kumquat Salad with Anchovy Vinaigrette stands out as a culinary masterpiece. The salad's foundation lies in a medley of bitter greens, each contributing its unique character. Arugula brings a peppery bite, while dandelion greens lend a touch of earthiness. Chicory adds a hint of bitterness, and radicchio provides a vibrant pop of color. Kumquats, with their sweet-tart flavor, offer a burst of citrusy brightness, while toasted walnuts add a delightful crunch. The crowning glory of the dish is the anchovy vinaigrette, a savory and tangy dressing that harmonizes all the elements, leaving a lingering taste of umami. This salad is not only a feast for the palate but also a feast for the eyes, making it a perfect choice for a light lunch, a refreshing side dish, or even as a stunning starter for a special occasion. Additionally, the article also features a delightful Kumquat Marmalade recipe, a tangy and aromatic spread that captures the essence of this unique citrus fruit. Lastly, the recipe for Candied Kumquats provides a sweet and chewy treat that is perfect for snacking or adding a touch of sweetness to desserts.

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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.

SALAD WITH ANCHOVY-MUSTARD VINAIGRETTE

Salad With Anchovy-Mustard Vinaigrette image

Anchovies add a salty depth of flavor to this bright, garlicky salad dressing. Here it's tossed with radicchio and arugula, but it will work on any full-flavored salad greens. Try it on frisée, spinach or raw baby kale. If you want to make this in a blender, double the quantities so the dressing emulsifies properly. Leftovers will keep in the refrigerator for up to three days.

Provided by Melissa Clark

Categories quick, salads and dressings

Time 10m

Yield 8 servings

Number Of Ingredients 8

Ingredients

2 garlic cloves, finely chopped
Kosher salt and black pepper, as needed
6 anchovy fillets, finely chopped
1 tablespoon Dijon mustard
4 teaspoons fresh lemon juice, more to taste
1/2 cup extra-virgin olive oil
2 quarts cleaned arugula
1 small head radicchio, trimmed and thinly sliced

Steps:

To make the dressing, use the flat side of a knife or a mortar and pestle to make a paste out of garlic and a pinch of salt. In a small bowl, whisk together garlic paste, anchovy, mustard and lemon juice. Slowly whisk in oil until combined. Season with salt and pepper and more lemon if desired.
In a large bowl, toss enough dressing with arugula and radicchio to lightly coat leaves. Serve immediately.

Nutrition Facts : @context http, Calories 136, UnsaturatedFat 12 grams, Carbohydrate 2 grams, Fat 14 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 2 grams, Sodium 139 milligrams, Sugar 1 gram, TransFat 0 grams

Tips:

For the best flavor, use a variety of bitter greens, such as dandelion, chicory, and escarole.
If you can't find kumquats, you can substitute another citrus fruit, such as oranges or grapefruit.
To make the anchovy vinaigrette, be sure to use good-quality anchovies. You can also add a touch of garlic or Dijon mustard to the vinaigrette for extra flavor.
Serve the salad immediately after dressing it, as the greens will wilt if they sit for too long.

Conclusion:

This mixed bitter greens and kumquat salad with anchovy vinaigrette is a delicious and refreshing salad that is perfect for a light lunch or dinner. The bitter greens are balanced by the sweet kumquats and the salty anchovy vinaigrette, making for a complex and flavorful dish.