Kumquat Mint Salad with Jasmine Dressing
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.
How to Make It
Step 1
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.
Step 2
2
Meanwhile, seed and thinly slice kumquats*.
Step 3
3
In a small bowl, make dressing: Combine chopped kumquats, jasmine tea, oil, salt, and pepper.
Step 4
4
Put lettuce, mint, sliced kumquats, and almonds in a salad bowl. Add dressing and toss gently to coat.
Step 5
5
* 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.
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
Directions
Step 1
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.
Step 2
2
Meanwhile, seed and thinly slice kumquats*.
Step 3
3
In a small bowl, make dressing: Combine chopped kumquats, jasmine tea, oil, salt, and pepper.
Step 4
4
Put lettuce, mint, sliced kumquats, and almonds in a salad bowl. Add dressing and toss gently to coat.
Step 5
5
* 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.
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