Mixed Bitter Greens And Kumquat Salad With Anchovy Vinagaigrette Recipes

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MIXED GREEN SALAD WITH LEMON, OLIVES AND ANCHOVIES



Mixed Green Salad with Lemon, Olives and Anchovies image

Provided by Rachael Ray : Food Network

Time 10m

Yield 8 servings

Number Of Ingredients 8

2 hearts romaine, chopped
1 sack mixed baby greens, about 6 cups
2 lemons, juiced
Salt and pepper
1/3 cup extra-virgin olive oil, enough to coat greens evenly
1 cup pitted fancy black or green olives, from specialty olive case near deli counter
1 tin flat fillets of anchovies, drained
1/4 cup chopped or snipped fresh chives

Steps:

  • Toss greens with lemon juice, salt and pepper. Coat greens with oil and toss them again. Add olives to the salad bowl and arrange anchovies around the salad bowl. Sprinkle with chopped chives to garnish.

KUMQUAT SALAD



Kumquat Salad image

This is a delicious and colorful salad certain to please friends who appreciate unusual cuisine!

Provided by Jill S

Categories     Salad     Vegetable Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 15

⅓ cup extra virgin olive oil
⅓ cup red wine vinegar
1 teaspoon brown sugar
¼ teaspoon freshly ground black pepper
5 ounces mixed baby greens
2 green onions, chopped
½ cup chopped celery
1 carrot, julienned
½ cup broccoli florets
½ cup cauliflower florets
1 avocados - peeled, pitted and diced
1 teaspoon fresh lemon juice
2 ounces grated Asiago cheese
3 ounces pine nuts, toasted
4 ounces kumquats - rinsed, seeded and sliced

Steps:

  • To prepare the dressing, place extra virgin olive oil, red wine vinegar, brown sugar, and pepper in a small container with a lid. Shake well to blend.
  • In a medium bowl, toss together baby salad greens, green onions, celery, carrot, broccoli, and cauliflower. Sprinkle avocado with lemon juice, and toss into the mixture. Sprinkle mixture with Asiago cheese and pine nuts. Toss in kumquats. Serve with the olive oil dressing.

Nutrition Facts : Calories 473.5 calories, Carbohydrate 19.4 g, Cholesterol 12.7 mg, Fat 41.3 g, Fiber 8.1 g, Protein 11.6 g, SaturatedFat 7.9 g, Sodium 221.3 mg, Sugar 6.7 g

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

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

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

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