Introducing our delightful Kumquat Cucumber Inverted Salad Bowl, a vibrant fusion of freshly picked kumquats from our own garden and crisp cucumber, dressed in a zesty kumquat lemon dressing. This refreshing salad showcases the bright flavors of these tangy-sweet citrus gems, combined with a medley of garden-fresh vegetables and a hint of honey, promising a tantalizingly unique culinary experience.

Kumquat cucumber inverted salad bowl with kumquat lemon dressing

Servings 1 people

Prep Time 30 minutes mins

Total Time 30 minutes mins

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Ingredients

  

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• 1 cucumber sliced thinly with mandolin
• 1 cup fresh kumquats sliced and removed pits
• 1/4 cup honey
• 2 Tbsp hemp hearts
• 1/2 fresh fennel bulb sliced thinly
• 1 slice of yellow bell pepper chopped
• 1/4 cup grated purple carrot
• 2-3 sprigs of fresh basil chopped
• 1 stalk of celery chopped
• black sesame for garnish
• For the dressing:
• Remaining cooked kumquats
• Juice of 1/2 lemon
• 1 tsp mustard
• Salt and black pepper to taste
• 1 Tbsp hemp hearts

Instructions

 

• In a small saucepan, cook the fresh kumquats with honey over low heat for 5-7 minutes, until they are soft. Let the mixture cool for 1 hour to allow the juice to thicken.
• In a mixing bowl, combine the chopped cucumber, half of the cooked kumquats, chopped basil, chopped fennel, chopped bell pepper, grated purple carrot, and chopped celery.
• To make the dressing, blend the remaining cooked kumquats with their juice, lemon juice, mustard, salt, black pepper, and hemp hearts until smooth.
• Pour the dressing over the salad and mix well.
• Arrange a few slices of cucumbers in the bottom of a salad bowl. Add the dressed chopped veggies on top of the cucumbers.
• Invert the bowl onto a serving plate.
• Garnish the salad with black sesames or kumquats and serve immediately. Enjoy

Notes

1. Perfectly Thin Slicing: Achieve uniform and thin cucumber slices by using a mandolin slicer. Consistent slicing ensures an elegant presentation and allows the flavors to meld seamlessly.
2. Optimal Kumquat Preparation: When slicing kumquats, aim for thin slices and remember to remove any pits to prevent unwanted bitterness in the salad.
3. Balancing the Dressing: Adjust the lemon juice and honey in the dressing to achieve your desired balance of tartness and sweetness. Taste as you go and tailor the flavors to your preference.
4. Chilling for Maximum Flavor: Letting the salad chill in the refrigerator for about 30 minutes before serving can enhance the flavors, allowing the ingredients to meld and the dressing to infuse the veggies.
5. Play with Garnishes: Experiment with various garnishes like fresh herbs, chopped nuts, or seeds to add texture and visual appeal. The black sesame seeds offer a beautiful contrast and a slight crunch.
6. Prepping Ahead: You can prepare the salad ingredients and dressing ahead of time, storing them separately. Combine just before serving to maintain the crispness of the vegetables.
7. Inverting with Care: When inverting the salad bowl onto a serving plate, do it slowly and steadily to ensure a neat presentation. A flat, wide bowl works best for this technique.
8. Customize with Vegetables: Feel free to add or substitute vegetables based on personal preferences or seasonal availability. This salad is versatile and can accommodate a variety of colorful, fresh veggies.

By following these tips, you’ll create a Kumquat Cucumber Inverted Salad Bowl that’s not only visually appealing but also bursting with flavors and textures that delight the palate. Enjoy this delicious and refreshing salad to its fullest!

Author: Marzi

Course: Appetizer, Salad

Cuisine: Mediterranean

Keyword: Cucumber, Inverted salad bowl, Kumquat, Salad

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