Salad of Kumquats, Avocado and Boston Lettuce 3-3-08
Salad of Kumquats, Avocado and Boston Lettuce
Blanching kumquats softens the skin, swells the pulp to its juiciest, and midifies the peel's bittersweet boldness.
This recipe yields 4 servings
1 1/2 tablespoons golden raisins
1 tablespoon balsamic vinegar (see note)
3 tablespoons light vegetable oil
1 tablespoon water
1/8 teasponn salt, or to taste
12 kumquats (about 1/4 pound, or 3/4 cup)
1 medium head Boston lettuce, rinsed and dried
1 large avocado, preferably Haas variety, peeled and pitted
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 dop into a bowl of ice water. When cold, dry and refrigerate.
3. Arrange lettuce on 4 salad plates. Thin-slice avocado halves on a slant. Pick up a quarter of the slices on the knife blade, then set down on the lettuce and spread out in a fan shape. Slice kumquats paper thin; pick out seeds. Divide evenly over avocado and lettuce.
4. Heat dressing, stirring. Drizzle over salads. Serve at once.
Note: Or substitute sherry, malt or cider vinegar, plus a pinch of sugar.
