Bitter leaf salad with salted kumquats
- Alexina Anatole
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Serves 6
Easy
0 reviews
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Alexina shares the simple tricks to take your salad to restaurant-worthy levels of vibrancy, crunch and flavour
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This bitter leaf salad with salted kumquats is the second in olive talent resident, Alexina Anatole's new video series, "One Good Thing", where she shares a hack that will elevate your entertaining. Follow @olivemagazine to see what secrets she's sharing next, then try her simplest chocolate mousse from last week.
Alexina says: "Working in restaurants taught me that a shortcut to prettier salads is one simple swap. Restaurants rarely rely on basic green lettuce. They often use bitter leaves like radicchio, chicory, and castelfranco. These are exceptionally beautiful, stunning colours and sculptural shapes, but also their bitterness brings balance, especially alongside richer foods.
And unlike softer lettuces, they stay crisp and hold their shape longer once dressed. For extra perky leaves, use an ice bath. Add the dressing to the bowl first, then toss gently so that everything is evenly coated. Finish with something colourful. Finely sliced chives or these salted kumquats and when in doubt, shower it with parmesan. A simple leaf salad, elevated."
Bitter leaf salad with salted kumquats recipe
Ingredients
For the dressing
-
1 banana shallot
very finely diced
-
¼ tsp fine sea salt
-
60ml white balsamic vinegar
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85 ml extra virgin olive oil
For the salad
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2-3 kumquats
finely sliced
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A mix of bitter leaves
e.g. radicchio, chicory, castelfranco
-
ice
(optional)
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Chives
finely sliced, to garnish
-
Parmesan
to garnish
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Method
-
step 1
Add the shallots and salt to a jar, cover with the vinegar and place aside for 15 minutes. After this time add the olive oil and shake vigorously to combine.
-
step 2
Meanwhile, arrange the kumquats on a couple of sheets of kitchen roll, lightly sprinkle with fine sea salt and place aside.
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step 3
Wash and separate the salad leaves, plunging them into an ice bath for 10-15 minutes to crisp them up, if liked (optional!).
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step 4
To compile, pour some of the dressing into the base of a large bowl, add the salad leaves and gently toss together until evenly coated. Transfer to a serving platter or bowl, then garnish with the parmesan, salted kumquats and chives.
Authors
Alexina Anatoletalent resident
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