Elizabeth Schneider

Salad of Kumquats, Avocado, and Boston Lettuce

Preparation info

  • 4

    servings
    • Difficulty

      Easy

Appears in
Uncommon Fruits & Vegetables
Uncommon Fruits & Vegetables

By Elizabeth Schneider

Published 1986

  • About

Blanching kumquats softens the skin, swells the pulp to its juiciest, and modifies the peel’s bittersweet boldness.

Ingredients

  • 1½ tablespoons golden raisins
  • 1 tablespoon balsamic vinegar (see Note)

Method

  1. Combine raisins, vinegar, oil, water, and salt in a tiny nonaluminum saucepan; simmer 1 minute. Cover and let stand until serving time.
  2. Drop kumquats into a pot of boiling water; return to a boil over highest heat, then boil 30 seconds. Drain at once and drop into a bowl of ice water. When cold, dry and refrigerate.
  3. Arrange lettuce on 4 salad plates.