LOCATION: Recipes >> Salad Dressings >> Vinaigrette Kumquat Dressing
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Vinaigrette Kumquat Dressing
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Vinaigrette:
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6 2 1/2" fresh sage leaves (preferably pinapple sage)
1/4 c chopped fresh pineapple
4 kumquats, sliced & seeded
1/2 t chopped shallot
1/8 t chopped, blanched garlic
salt and pepper to taste
6 T champagne vinegar (or red wine vinegar)
1 1/2 c vegetable oil
Salad:
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4 very small oranges
8 c lamb's lettuce, or arugula or other small leaf
greens
8 red radish roses
4 white radish roses
4 drained, canned hearts of palm sliced
1 small navel orange, cut into thin wedges
pesticide free pineapple sage blossoms
For vinaigrette, combine it all in a blender or food processor,
drizzling oil in last of all. Cover and set aside.
To make salad. Slice both ends of the four oranges. Use a grapefruit
knife to hollow out centers of oranges to create a vase. Save orange pulp
for use another time. Stuff a few leaves in each vase. Whisk vinaigrette
and pour on 4 serving plates. Arrange orange vases, lettuce, radish
roses, hearts of palm and orange wedges on plate. Garnish with blossoms.
Yield: 4 servings
From: Victoria Magazine, March, 1993
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