Best 4 Mixed Bitter Greens And Kumquat Salad With Anchovy Vinagaigrette Recipes

Mixed bitter greens and kumquat salad with anchovy vinaigrette is a dish that is both flavorful and refreshing. The bitterness of the greens is balanced by the sweetness of the kumquats, and the anchovy vinaigrette adds a savory umami flavor. This salad is perfect for a light lunch or dinner, and it can also be served as a side dish. Here is a recipe for mixed bitter greens and kumquat salad with anchovy vinaigrette.

Here are our top 4 tried and tested recipes!

MIXED GREEN SALAD WITH LEMON, OLIVES AND ANCHOVIES

Mixed Green Salad with Lemon, Olives and Anchovies image

Provided by Rachael Ray : Food Network

Time 10m

Yield 8 servings

Number Of Ingredients 8

Ingredients

2 hearts romaine, chopped
1 sack mixed baby greens, about 6 cups
2 lemons, juiced
Salt and pepper
1/3 cup extra-virgin olive oil, enough to coat greens evenly
1 cup pitted fancy black or green olives, from specialty olive case near deli counter
1 tin flat fillets of anchovies, drained
1/4 cup chopped or snipped fresh chives

Steps:

Toss greens with lemon juice, salt and pepper. Coat greens with oil and toss them again. Add olives to the salad bowl and arrange anchovies around the salad bowl. Sprinkle with chopped chives to garnish.

KUMQUAT SALAD

Kumquat Salad image

This is a delicious and colorful salad certain to please friends who appreciate unusual cuisine!

Provided by Jill S

Categories Salad Vegetable Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 15

Ingredients

⅓ cup extra virgin olive oil
⅓ cup red wine vinegar
1 teaspoon brown sugar
¼ teaspoon freshly ground black pepper
5 ounces mixed baby greens
2 green onions, chopped
½ cup chopped celery
1 carrot, julienned
½ cup broccoli florets
½ cup cauliflower florets
1 avocados - peeled, pitted and diced
1 teaspoon fresh lemon juice
2 ounces grated Asiago cheese
3 ounces pine nuts, toasted
4 ounces kumquats - rinsed, seeded and sliced

Steps:

To prepare the dressing, place extra virgin olive oil, red wine vinegar, brown sugar, and pepper in a small container with a lid. Shake well to blend.
In a medium bowl, toss together baby salad greens, green onions, celery, carrot, broccoli, and cauliflower. Sprinkle avocado with lemon juice, and toss into the mixture. Sprinkle mixture with Asiago cheese and pine nuts. Toss in kumquats. Serve with the olive oil dressing.

Nutrition Facts : Calories 473.5 calories, Carbohydrate 19.4 g, Cholesterol 12.7 mg, Fat 41.3 g, Fiber 8.1 g, Protein 11.6 g, SaturatedFat 7.9 g, Sodium 221.3 mg, Sugar 6.7 g

MIXED BITTER GREENS AND KUMQUAT SALAD WITH ANCHOVY VINAGAIGRETTE

Mixed Bitter Greens and Kumquat Salad with Anchovy Vinagaigrette image

Provided by Jayne Cohen

Categories Salad Fish Leafy Green Hanukkah Low Cal High Fiber Dinner Kumquat Potluck Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 12

Ingredients

Vinaigrette:
1 small garlic clove, peeled
7 anchovy fillets
2 tablespoons fresh lemon juice
2 tablespoons freshly grated Parmesan cheese
2 teaspoons Dijon mustard
1/2 cup extra-virgin olive oil
Salad:
10 cups bite-size pieces hearts of romaine (2 to 3 hearts)
3 heads of Belgian endive, cut crosswise into 1/2-inch-wide strips
3 cups (lightly packed) baby arugula
14 kumquats, thinly sliced into rounds, seeded

Steps:

For vinaigrette:
With machine running, drop garlic through feed tube of processor and chop finely. Add anchovies, fresh lemon juice, Parmesan cheese, and Dijon mustard; blend well. Gradually add extravirgin olive oil, blending until vinaigrette is smooth. Season vinaigrette to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring to room temperature and rewhisk before using.
For salad:
Combine romaine pieces, Belgian endive strips, baby arugula, and kumquats in large bowl. Toss salad with enough vinaigrette to coat and serve.

BITTER GREENS' SALAD WITH KUMQUAT

Bitter Greens' Salad With Kumquat image

I cut the recipe in half and red wine replaced red wine vinegar. Experiment with other bitter greens. Makes enough for two-three small side salads. Bold flavors and a beautiful, welcoming burst of color in winter! Found on delish.com.

Provided by COOKGIRl

Categories Citrus

Time 10m

Yield 2 serving(s)

Number Of Ingredients 8

Ingredients

1 tablespoon extra virgin olive oil
1 tablespoon red wine (or red wine vinegar)
1/2 teaspoon honey, softened enough to whisk
1/4 teaspoon pure vanilla extract (my addition) (optional)
salt
pepper
1 1/4 cups chopped radicchio and 1 1/4 cups endive and 1 1/4 cups watercress
1/4 cup thinly sliced seeded kumquat, unpeeled

Steps:

Whisk vinaigrette ingredients together; season with salt and pepper.
Toss the greens together in a bowl.
Plate the greens onto salad plates and arrange kumquats on the salad.
Serve with the vinaigrette.

Nutrition Facts : Calories 73.4, Fat 6.8, SaturatedFat 0.9, Sodium 9.2, Carbohydrate 1.9, Fiber 0.1, Sugar 1.5, Protein 0.5

Tips:

Select the freshest and best quality ingredients: Use young and tender bitter greens, ripe and juicy kumquats, and high-quality anchovies for the best flavor.
Wash and dry the greens thoroughly: This will remove any dirt or debris and help the dressing adhere better.
Slice the kumquats thinly: This will allow them to absorb the dressing more easily.
Use a sharp knife to slice the anchovies: This will prevent them from becoming mushy.
Make the dressing ahead of time: This will allow the flavors to meld and develop.
Toss the salad just before serving: This will prevent the greens from wilting.

Conclusion:

This mixed bitter greens and kumquat salad with anchovy vinaigrette is a delicious and refreshing dish that is perfect for any occasion. The combination of bitter greens, sweet kumquats, and salty anchovies is a unique and flavorful combination that is sure to please everyone at the table.