Kumquat and Herb Salad Recipe
Fresh basil, parsley, and microgreens replace lettuce in this salad - bringing bright, intense flavor to the plate. Kumquas add a sweet-tart note and pine nuts give the salad a pleasant crunch.
Servings: 4 servings
Equipment
- medium mixing bowl
- Pint-Sized Mason Jar
Ingredients
For the Salad
- 2 ounces fenugreek micgrogreens
- 2 ounces basil leaves
- 1 ounce parsley leaves
- 4 green onions (sliced thin)
- 1 cup kumquats (halved lengthwise)
- ¼ cup pine nuts (lightly toasted)
For the Dressing
- 3 tablespoons sesame oil
- 1 shallot (minced)
- ½ teaspoon fine sea salt
- ½ teaspoon ground coriander seed
- ¼ teaspoon ground fenugreek seed
- 1 tablespoon grapefruit juice
Instructions
- Toss the fenugreek, basil, and parsley together with green onions. Arrange the kumquats over the greens, and then sprinkle the toasted pine nuts on top.
- Spoon the sesame oil, shallot, salt, spices, and grapefruit juice into a small jar with a tight-fitting lid. Seal the jar tightly and shake it vigorously until all the ingredients, oil, and juice mingle together.
- Drizzle the citronette over the salad and serve immediately, or let your guests dress their own salads at the table.
