Make This Sunny Salad Dressing Out Of Whole Kumquats

Make This Sunny Salad Dressing Out Of Whole Kumquats

During this season of candy and comfort food, eating a vegetable almost feels like a treat, particularly if it’s a raw vegetable. But unless it’s well dressed, consuming a pile of plant parts (also known as a “salad”) can be a lacklustre affair, which is why I’m thrilled to tell you the good news about this whole-kumquat dressing — a sunny, refreshing salad pal to help reset your palate and soothe your internal organs (allowing you to get back to cookie eating).

My favourite thing about kumquats is how great they taste, peels and all. Like the iconic (sour) Gushers of the 90s, they have that whole sour-now-sweet-late thing going for them, and that is a thing I very much enjoy. Not only do they provide enough acid to skip vinegar entirely, they make a dressing that’s bright, citrusy, and the perfect partner for a pile of bitter leaves (or not so bitter leaves; really any leaf will do). To make enough for one large single-person salad, you will need (scale of if you want more):

  • 2 tablespoons of your favourite salad oil (Olive is fine, but I’ve been on a pistachio oil kick recently.)

  • 5 washed kumquats, tiny stems removed if present

  • 1 tablespoon of honey

  • 2 teaspoons dijon mustard

  • The leaves of 4 thyme sprigs

  • A big pinch of salt

Chuck everything into a blender and blend until mostly smooth. There will be little discernible bits of zest, but that is ok — zest is good. Pour it all over your pile of greenery — or, if you’re using radicchio, purpley — along with some toasted walnuts, a funky cheese, and some sort of allium (I recommend a thinly sliced shallot).

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