Fava Greens With Chicken, Pecans And Kumquats
This vibrant salad is a delightful blend of sweet and tangy flavors, featuring tender fava leaves, succulent chicken, and crunchy pecans. The star of the show is kumquats, adding a burst of citrusy goodness that complements the zesty dressing perfectly. A refreshing and satisfying dish that's sure to impress your guests.
— Constant Cookbook
Ingredients
- 30 kumquats
- 1/4 cup blood orange-infused olive oil or extra-virgin olive oil
- 1 Tbs. honey
- 1/2 tsp. ground ginger
- 2 Tbs. Champagne vinegar
- 4 cups young fava leaves or baby spinach leaves, loosely packed
- 1/2 cup pecans
- 2 cups chopped roasted chicken meat
Instructions
- Cut 20 of the kumquats crosswise into thin slices, removing any seeds as you go. Set aside and quarter the remaining kumquats lengthwise.
- In a serving bowl, combine the olive oil and honey and whisk until the honey dissolves. Stir in the ginger and vinegar. Add the fava leaves, half of the pecans and all of the chicken and toss to combine. Divide the salad among individual plates. Garnish with the remaining pecans and the sliced and quartered kumquats. Serve immediately. Serves 4.
- Adapted from Williams-Sonoma <i>Salad of the Day</i>, by Georgeanne Brennan (Weldon Owen, 2012).
Yield
Serves 4.
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