Kale Salad with Kumquat Lemon Vinaigrette
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What do you do when you move into a house with kumquat & lemon trees that yield enough fruit to fill a school bus? You get creative with your recipes so the family won’t think you only know how to cook one thing! (Just wait until the apricot and persimmon trees start to bloom!)
- Prep time
- 15 mins
- Yield
- 4 servings
Ingredients
- 1/2 cup kumquats, chopped and seeded
- 1/2 cup fresh lemon juice
- 1 small shallot
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup extra virgin olive oil
- 2 cups Tuscan kale, cleaned and roughly chopped
- 1 cup cremini mushrooms, sliced
- 1/2 cup toasted, slivered almonds
- 1/2 cup pomegranate seeds
Instructions
- Place kumquats, lemon juice, shallot, salt and pepper in a food processor or blender and puree.
- Slowly drizzle in olive oil and keep blending until dressing is completely emulsified. Taste and re-season with salt and pepper to your liking.
- Transfer dressing to a large salad bowl.
- Add the remaining ingredients and toss to coat.
