Spring Garden Salad with Kumquat Vinaigrette
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A morning walk in my garden gave me inspiration for this recipe, harvesting all the ingredients for the salad except the lettuce hearts. I developed the vinaigrette featuring kumquats from my sister-in-law’s tree and herbs from my garden. Lots of bright colors and fresh lively flavors result in a salad perfect for celebrating the arrival of the spring season.
- Prep time
- 45 mins
- Yield
- Serves 6
Ingredients
Kumquat Vinaigrette
- 1/2 cup olive oil
- 12 kumquats, quartered, seeded
- 2 Tbsp snipped mint
- 2 Tbsp snipped flat leaf parsley
- 1/4 cup rice vinegar
- 2 Tbsp frozen orange juice concentrate, thawed
- 1 Tbsp Dijon mustard
- 1 clove garlic, minced
- 1/4 tsp ground black pepper
- 1/4 tsp salt
- 1 tsp mustard seeds
Spring Garden Salad
- 1 cup cooked green peas, fresh or frozen
- 1 cup cooked small fava beans or baby lima beans
- 1 cup peeled carrot ribbons
- 1/2 cup julienne strips red radish
- 1/2 cup sliced fennel bulb
- 1 cup shredded radicchio
- 1 cup shredded mizuna or watercress
- 2 cups shredded young kale
- 2 cups chopped Belgian endive or other endive variety
- 2 cups chopped Romaine lettuce hearts
- 1 cup baby arugula
- 1/2 cup snipped chives
- garnish - toasted pine nuts
Instructions
- Puree all the ingredients for the vinaigrette except mustard seeds in a processor, then stir in the mustard seeds.
- Combine all the ingredients for the salad in a large bowl; toss with the vinaigrette to evenly coat.
- Garnish each serving with pine nuts.
