Printable Recipe


Mixed Salad with Kumquats and Pecans

serves 8-10


6 Tablespoons neutral oil, like Safflower or Canola

3 Tablespoons white wine vinegar

1 Tablespoon Dijon mustard

1 small garlic clove, crushed

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Pinch of granulated sugar

10 fresh kumquats, thinly sliced into rounds, pits removed

1 cup whole pecans

4 heads Bibb lettuce, washed, rinsed and torn into pieces

1 (5-ounce) container of mixed greens

1 small red onion, halved and thinly sliced

3/4 cup dried cranberries


In a small container or jar, combine the oil, vinegar, mustard, garlic, salt, pepper, and sugar. Cover and shake well.  (The dressing can be made up to 1 day ahead.)  Add the kumquats to the dressing and shake to coat; set aside to macerate for 30 minutes.


Meanwhile, preheat the oven to 375º F.  Spread the pecans on a baking sheet and bake until fragrant and lightly toasted, about 5-7 minutes.  Let cool, then roughly chop the nuts into smaller pieces.


Just before serving, combine the lettuces, greens, sliced onion, pecans, and cranberries in a large bowl.  Remove the garlic clove from the dressing, shake well, and pour it over the salad.  Toss well to combine.  Serve immediately.  Enjoy!


Printed from thegalleygourmet.net