Bitter leaf salad with salted kumquats
Serves 6
Easy
Alexina shares the simple tricks to take your salad to restaurant-worthy levels of vibrancy, crunch and flavour
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For the dressing
- 1 banana shallotvery finely diced
- ¼ tsp fine sea salt
- 60ml white balsamic vinegar
- 85 ml extra virgin olive oil
For the salad
- 2-3 kumquatsfinely sliced
- A mix of bitter leavese.g. radicchio, chicory, castelfranco
- ice(optional)
- Chivesfinely sliced, to garnish
- Parmesanto garnish
Method
step 1
Add the shallots and salt to a jar, cover with the vinegar and place aside for 15 minutes. After this time add the olive oil and shake vigorously to combine.
step 2
Meanwhile, arrange the kumquats on a couple of sheets of kitchen roll, lightly sprinkle with fine sea salt and place aside.
step 3
Wash and separate the salad leaves, plunging them into an ice bath for 10-15 minutes to crisp them up, if liked (optional!).
step 4
To compile, pour some of the dressing into the base of a large bowl, add the salad leaves and gently toss together until evenly coated. Transfer to a serving platter or bowl, then garnish with the parmesan, salted kumquats and chives.
