Anytime I can use kumquats I will! This is a delightful addition to a lovely, hearty green salad. I use whatever greens I have, and even add any leftover roasted Brussels sprouts. The vinaigrette really makes this salad sing.
12 cups mixed hearty greens – kale, chard, etc. – cut into bite-sized pieces
1 cup kumquats, cut into thin rounds, seeded
½ cup Granny Smith Apple Cider Vinaigrette (recipe below)
sea salt and freshly ground black pepper
¼ cup 1” pieces chives
3 tablespoons pumpkin seeds (pepitas) toasted
- Store 12 cups hearty greens and 1 cup kumquats cut into thin rounds, seeded, in 2 separate re-sealable plastic bags. If using kale or chard, cut out tough center and stems. Chill kumquats and greens overnight. Before serving
- Before serving, empty bags of greens and kumquats into a large bowl. Add ½ cup vinaigrette to salad and toss evenly to coat.
- Add more vinaigrette, if desired. Season to taste with salt and pepper. Transfer to a serving bowl and scatter ¼ cup chives and, for a little crunch, 3 tablespoons shelled pumpkin seeds over.
Makes 8 servings
GRANNY SMITH APPLE CIDER VINAIGRETTE
Yield: about 1¾ cups
1 cup chopped Granny Smith apple (without core), unpeeled
¼ cup raw unrefined apple cider vinegar
1 tablespoon fresh lime juice or lemon juice
1 tablespoon minced shallot
1 teaspoon sweetener
¼ cup plus 1 tablespoon grapeseed oil
freshly ground black pepper
- Puree Granny Smith apple, ¼ cup apple cider vinegar and grapeseed oil, and 1 tablespoon fresh lemon or lime juice in a blender, scraping down the sides of the blender with a spatula occasionally, always turning off the blender before scraping down the sides.
- Strain the mixture through a fine mesh sieve into a medium bowl, pressing down on solids with a spatula to extract all juice; discard solids.
- Whisk in remaining grapeseed oil until well blended. Season to taste with sea salt and pepper.
- Do Ahead: Vinaigrette can be made 1 day ahead. Cover and chill. Re-whisk before using.