Strawberry-Kumquat Salad
This vibrant salad is a delightful medley of flavors and textures, combining the peppery kick of arugula with the sweetness of strawberries and the tangy brightness of kumquats. Tossed with toasted almonds for crunch and a refreshing mint accent, all brought together with a vanilla-infused vinaigrette, this dish is a celebration of fresh, seasonal ingredients that will leave your taste buds singing.
— Constant Cookbook
Ingredients
- 1/2 cup almonds
- 3 Tbs. minced shallots
- 1/2 cup golden balsamic vinegar
- Salt and freshly ground pepper, to taste
- 1 cup olive oil
- 2 Tbs. almond oil
- 1/4 cup sea salt
- 1 vanilla bean
- 1/2 lb. arugula
- 1/2 lb. fava shoots, stemmed
- 1/3 lb. strawberries, trimmed and quartered
- 1/3 lb. kumquats, thinly sliced and seeds removed
- 2 Tbs. chopped fresh mint
Instructions
- Preheat an oven to 375°F.
- Spread the almonds out on a baking sheet and roast in the oven until toasted, 10 to 15 minutes. Let cool, then coarsely chop.
- In a small bowl, whisk together the shallots, vinegar, a pinch of salt and pepper, to taste. Add the olive oil and almond oil in a slow stream, whisking until well combined. Set the dressing aside.
- Put the sea salt in a bowl. Cut the vanilla bean in half lengthwise and, using the back of the knife, scrape the seeds into the bowl; discard the pod. Using your fingers, mash the salt and vanilla seeds to fully mix them together. (You will not need all of the salt for this recipe; store the remaining salt in an airtight container for later use.)
- In a large bowl, toss together the arugula, fava shoots, strawberries, kumquats, mint and almonds. Add enough dressing to coat lightly and toss again. Adjust the seasoning with vanilla salt and pepper. Serve immediately. Serves 6.
- Recipe by Sean Baker, Executive Chef, Gather, Berkeley, CA.
Yield
Serves 6.
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