• Ingredients: 28
  • Serves: 8

Mixed bitter greens and kumquat salad with anchovy vinagaigrette with hearts of romaine, heads of belgian endive, cut crosswise into 1/2-inch-wide strips, baby arugula, kumquats, thinly sliced into rounds, seeded.

Ingredients

Vinaigrette:

Salad:

  • 10 cups bite-size pcs. hearts of romaine
  • 3 heads of Belgian endive, cut crosswise into 1/2-inch-wide strips
  • 3 cups baby arugula
  • 14 kumquats, thinly sliced into rounds, seeded

Coffee whipped cream:

Salad:

Special equipment:

  • Heavy-duty stand mixer
  • 13 x 9 x 1-inch baking sheet
  • Small offset spatula
  • Pastry bag
  • Medium star tip

Directions

For vinaigrette:

  1. Step 1 With machine running, drop garlic through feed tube of processor and chop finely. Add anchovies, fresh lemon juice, Parmesan cheese, and Dijon mustard; blend well.

    For this step you will need

  2. Step 2 Gradually add extravirgin olive oil, blending until vinaigrette is smooth. Season vinaigrette to taste with salt and pepper.

    For this step you will need

  3. Step 3 DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring to room temperature and rewhisk before using.

For salad:

  1. Step 4 Combine romaine pieces, Belgian endive strips, baby arugula, and kumquats in large bowl. Toss salad with enough vinaigrette to coat and serve.

    For this step you will need