Friday Food Files With Molly Watson: endive kumquat salad.
I have made this endive kumquat salad a dozen times in the last few weeks. At least. I’ve made it for company, for my family, for myself at lunch. I’ve made it with both green and red Belgian endive. I’ve made it with and without the parsley. I’ve made it with and without the mint. I’ve made it with a few kumquats pureed into the dressing (sounds fabulous but was unnecessary). I’ve made it with Meyer lemon olive oil (perfection). I’ve made it with the endive leaves whole and the endive leaves chopped. And I’m going to keep making it until all the kumquats are gone which should be… any day now. Make some while you can!
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Each week, the Friday Food Files are deliciously brought to you by Molly Watson. For more on Molly and her delicious recipes, you can visit her in one of many wonderful places:
Writer: mollywatsonwrites.com
Blogger: thedinnerfiles.com
Recipe Wizard: localfoods.about.com
Radio Girl: eatthatradio.wordpress.com
tweeter: twitter.com/mollywatson
teacher: mediabistro.com/courses/cache/instr404.as
[ Photos courtesy of Molly Watson and annie is back. ]
how deliciously perfect!
I remember having these in Japan (kumquats) and we had no idea what they were! Delicious! You can even eat the peels!
Yummmm. Love kumquats and that salad looks to die for.
Wow… That looks sooooo good!
That looks amazingly tasty. I’ve ever only used kumquat for cake decoration, sounds lovely in a salad.