Candied vegetables make this salad playful and the star of any tea party food table. KumquatsRecipe From NY Times Cooking section.
- 1 PINT KUMQUATS
- 1 CUP SUGAR
- 1.5 CUPS WATER
- 1/4 CUP RICE WINE VINEGAR
- 1 TSP DIJON MUSTARD
- 3–4 TBS OLIVE OIL
- 1 SMALL SHALLOT, MINCED
- 2 CHAMOMILE TEA BAGS
- 2 CUPS SUNFLOWER SHOOTS
- 2 CUPS BUCKWHEAT SPROUTS
- 2 WATERMELON RADISHES
- SALT AND PEPPER TO TASTE
- In a small saucepan, cover the fruit with cold water and bring to a boil. Drain. Cover the fruit with cold water and bring to a boil again. Drain and set aside. In the same saucepan, combine 1 cup water and the sugar, bring to a boil, reduce heat and simmer for 10 minutes.
- Pierce each piece of fruit 2 or 3 times with a paring knife. Drop the fruit into the sugar syrup and continue to simmer for 15 minutes for kumquats or 20 minutes for lemons. Remove from heat and leave the fruit steeping in the syrup unrefrigerated for 8 hours or overnight.
- Bring the syrup and fruit to a boil, then reduce to a simmer for 10 minutes. Cool and store in a glass jar. Fruit and syrup will keep in the refrigerator for 3 months.
- Simmer 1/3 cup unseasoned rice wine vinegar in a small saucepan with 2 chamomile tea bags for 5 minutes. Allow to steep while you make the rest of the salad.
- Wash and gently dry sunflower shoots and buckwheat sprouts. Using a mandolin slicer, slice radish into paper thin rounds.
- Remove tea bags from vinegar and squeeze to extract all the liquid inside the bag. Whisk with mustard and oil, adding extra oil if the dressing feels too thin. Add shallots and toss gently with your sprouts. Arrange watermelon radishes on your plates and top with greens and a few kumquats for each guest. Season with salt and pepper to taste.
- Category: Side