Bitter Greens Salad With Kumquat 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.

BITTER GREENS' SALAD WITH KUMQUAT

Bitter Greens' Salad With Kumquat image

I cut the recipe in half and red wine replaced red wine vinegar. Experiment with other bitter greens. Makes enough for two-three small side salads. Bold flavors and a beautiful, welcoming burst of color in winter! Found on delish.com.

Provided by COOKGIRl

Categories Citrus

Time 10m

Yield 2 serving(s)

Number Of Ingredients 8

Ingredients

1 tablespoon extra virgin olive oil
1 tablespoon red wine (or red wine vinegar)
1/2 teaspoon honey, softened enough to whisk
1/4 teaspoon pure vanilla extract (my addition) (optional)
salt
pepper
1 1/4 cups chopped radicchio and 1 1/4 cups endive and 1 1/4 cups watercress
1/4 cup thinly sliced seeded kumquat, unpeeled

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.

Nutrition Facts : Calories 73.4, Fat 6.8, SaturatedFat 0.9, Sodium 9.2, Carbohydrate 1.9, Fiber 0.1, Sugar 1.5, Protein 0.5

BITTER GREENS SALAD WITH LEMON-MUSTARD DRESSING

Bitter Greens Salad With Lemon-Mustard Dressing image

This recipe, adapted from the Los Angeles restaurant Mozza, dresses mixed frisée lightly, with a simple dressing of two kinds of mustard, lemon juice and olive oil. It's done in minutes, and serves as a light, tart side for pretty much any occasion, whether a holiday feast or a weeknight meal.

Provided by Adam Nagourney

Categories easy, quick, weekday, salads and dressings

Time 5m

Yield 10 servings

Number Of Ingredients 7

Ingredients

1 1/2 teaspoons whole-grain mustard
1 1/2 teaspoons Dijon mustard
3 to 6 tablespoons freshly squeezed lemon juice
1/2 cup extra-virgin olive oil
Salt
black pepper
14 ounces mixed frisée, radicchio and dandelion greens, washed, dried and torn into pieces

Steps:

In a small mixing bowl, whisk together the mustards and 3 tablespoons of the lemon juice.
While whisking vigorously, drizzle in the olive oil until thickened. Adjust lemon juice to taste, and season with salt and pepper.
Place greens in a serving bowl and toss with just enough dressing to lightly coat them. Reserve any remaining dressing for another use.

Nutrition Facts : @context http, Calories 135, UnsaturatedFat 9 grams, Carbohydrate 8 grams, Fat 11 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 321 milligrams, Sugar 1 gram, TransFat 0 grams

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