Kumquat Mint Salad with Jasmine Dressing

Kumquat Mint Salad with Jasmine Dressing Recipe
Photo: Annabelle Breakey; Stylist: Emma Star Jensen
This salad may be simple--note the very short ingredient list--but is full of exotic, refreshing flavor.

Yield:

Serves 4 (serving size: 2 cups)

Recipe from

Sunset

Recipe Time

Total: 35 Minutes

Nutritional Information

Calories 121
Caloriesfromfat 62 %
Protein 3.8 g
Fat 8.4 g
Satfat 0.7 g
Carbohydrate 10 g
Fiber 4.6 g
Sodium 199 mg
Cholesterol 0.0 mg

Ingredients

2 bags jasmine tea
5 ounces kumquats (about 15)
1 tablespoon canola oil
1/2 teaspoon kosher salt
1/4 teaspoon pepper
1 1/2 qts. butter lettuce torn into large pieces
1/2 cup small whole mint leaves, or torn larger leaves
1/3 cup toasted slivered almonds

Preparation

1. Heat 2/3 cup water in a small saucepan over high heat until small bubbles form. Add tea and remove from heat. Steep 3 minutes and stir. Strain tea and let cool; discard tea bags.

2. Meanwhile, seed and thinly slice kumquats*.

3. In a small bowl, make dressing: Combine chopped kumquats, jasmine tea, oil, salt, and pepper.

4. Put lettuce, mint, sliced kumquats, and almonds in a salad bowl. Add dressing and toss gently to coat.

* To seed kumquats, either thinly slice each kumquat crosswise about a third of the way into the fruit or quarter the fruit lengthwise; then remove seeds with a knife tip.

Note:

Elaine Johnson,

February 2014
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