Elizabeth Schneider

Broccoli and Kumquat Salad with Olives

Preparation info

  • 3

    servings
    • Difficulty

      Easy

Appears in
Uncommon Fruits & Vegetables
Uncommon Fruits & Vegetables

By Elizabeth Schneider

Published 1986

  • About

Miniature orange rounds, forest-green broccoli, shiny black olive shards, and a garlicky-citrus dressing make this bright salad a lively complement to game, pork, lamb, turkey, or ham. Try it on kumquat doubters.

Ingredients

  • 1 bunch broccoli, about 1 pound
  • 10 medium kumquats (about ¼ pound)

Method

  1. Peel broccoli stems. Cut stems and flowerets in large bite-sized pieces. Place on steaming rack over boiling water. Cook on high heat, covered, until not quite tender—about 4 minutes; broccoli continues to cook off heat, so take care. Lift out rack with broccoli and cool, then chill.
  2. Return water to a boil; drop in kumquats. Return to a boil over highest heat;