MIXED BITTER GREENS AND KUMQUAT SALAD WITH ANCHOVY VINAGAIGRETTE
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
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.
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Amber Royster
[email protected]I followed the recipe exactly and the salad turned out great. It's a great balance of bitter and sweet.
Brandi Bordelon
[email protected]This salad is a great way to showcase the unique flavor of kumquats. I would definitely recommend it.
bassel bekbashy
[email protected]This salad was a bit too tangy for my taste. I think I would have preferred a milder dressing.
carol gakii
[email protected]This salad is a great way to use up leftover kumquats. I also added some chopped walnuts, which gave it a nice crunch.
Michelle B
[email protected]I'm not a fan of bitter greens, but I actually really enjoyed this salad. The dressing was very flavorful and helped to balance out the bitterness.
MD Rocky Hossain
[email protected]This salad is a great way to get your daily dose of greens. It's also very refreshing and flavorful.
Logo Builder BD
[email protected]I'm always looking for new salad recipes, and this one definitely fits the bill. It's unique, flavorful, and easy to make.
Heinrich Stroebel
[email protected]This salad was a bit underwhelming. I think it needed more flavor.
VIOLET ACONITE
[email protected]I love the combination of bitter greens and citrus. This salad is a great way to showcase both.
Rodriguez Familia
[email protected]This salad was a bit too complex for my taste. I think I would have preferred a simpler dressing.
LaLa Love
[email protected]I followed the recipe exactly and the salad turned out great. I would definitely recommend it.
Malik Muzaffer
[email protected]This salad is a great way to use up leftover bitter greens. I also added some roasted beets, which gave it a nice earthy flavor.
App. klevis
[email protected]I'm not a big fan of anchovies, but I actually really enjoyed them in this salad. They added a nice salty flavor.
john martinez
[email protected]The dressing was a bit too oily for my taste, but the salad was still very good.
ImTiãz SiñDhii
[email protected]This salad was easy to make and very refreshing. I would definitely make it again.
Mandisa Sikhosana
[email protected]I made this salad for a dinner party and it was a hit! Everyone loved the unique flavor combination.
Stacie Lareau
[email protected]This salad was a bit too bitter for my taste, but I think that's just a personal preference. The dressing was delicious, though.
Matey Stephen
[email protected]I'm always looking for new ways to use bitter greens, and this salad did not disappoint. The dressing was also very flavorful, and I loved the addition of kumquats.
Rehana Mohammed
[email protected]This salad was a delight to make and even more enjoyable to eat. The combination of bitter greens, kumquats, and anchovy vinaigrette was unexpected but worked perfectly together. I especially loved the pop of citrus from the kumquats.