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Endive Kumquat Salad


Endive Kumquat Salad

Endive Kumquat Salad

Photo © Molly Watson
This Endive Kumquat Salad is the perfect end-of-winter salad - it's just bright enough to give you hope for spring. The bitter endive and tart kumquats are the perfect offering after heavy roasts and stews.

Prep Time: 15 minutes

Total Time: 15 minutes


  • 4 Belgian endives
  • About 10 sprigs parsley
  • About 10 sprigs mint
  • 10 kumquats
  • 2 Tbsp. lemon juice (Meyer lemon juice works nicely here, too)
  • 1 1/2 Tbsp. vegetable or olive oil (nothing too strong!)
  • 1/4 to 1/2 tsp. salt


  1. Cut off the ends of the endive, cut the trimmed endive into bite size pieces, and put them in a salad bowl.
  2. Pinch the leaves off the parsley and mint sprigs. Tear the leaves into smaller pieces and add them to the endive.
  3. Cut the kumquats into quarters and add them to the salad.
  4. In a small bowl, whisk the lemon juice, oil, and salt. Drizzle this simple dressing over the salad. Toss the salad to coat everything evenly with the dressing. Serve immediately.
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