kumquat poppyseed vinaigrette.

So I’ve been trying to do this crazy, wacky, totally wild thing lately. It’s called “eating healthy.”

I know. It’s bizarre.

Being surrounded by butter and chocolate and cookies every day at school doesn’t make it any easier. There are definitely days that I’m so busy at school I give in and have a cookie and 249 ounces of water for lunch. It totes happens. And I’m okay with it.

Cookies are delicious, and no one should be denied their tasty, life-altering magical goodness. But sadly, I cannot subsist on cookies alone. I mean, I can. I did for a while. It wasn’t pretty. I don’t recommend it.

That’s why I like to mix it up a bit and have salads for lunch these days. Did you know that salads are actually pretty delicious? It’s a scientific fact. And you can’t argue with science, guys.

So making your own dressings and vinaigrettes is crazy simple. And fun! You could torture yourself and do it by hand, or you can pour a bunch of things into a blender or food processor and push a button. The choice is yours. Choose wisely.

Have you ever had a kumquat? Holy deer antlers, kumquats are delicious. I mean that, you guys. You need to procure some kumquats, post-haste. They’re tart-sweet tangerine-hued tiny gems from the heavens. They look like teeny tiny oblong oranges! They’re almost too adorable to eat!

…Almost.

Do you know what I love the most about kumquats, and more specifically this kumquat vinaigrette? There’s no chopping, peeling, zesting, de-seeding or any other actual “work.” Wash ‘em, dry ‘em off, throw ‘em in the blender and pulverize them to bits. Add some delicious flavors, like orange champagne vinegar, honey, kosher salt and freshly cracked pepper. Drizzle in some good-quality olive oil, toss in a handful of poppy seeds and in a matter of seconds you have a thick, luscious, creamy and undeniably delicious homemade vinaigrette.

Amazing! It’s almost magical how quickly a vinaigrette comes together, especially when you let technology be your BFF in the kitchen and help you by doing all the hard work for you. Isn’t technology nice?

This kumquat vinaigrette is wonderfully versatile, too! Drizzle some of this vinaigrette atop freshly roasted/steamed/sauteed asparagus or leeks. Do it. Your life will change in amazing ways.

Are you a fan of things like cold pasta salads? Tabbouleh? Couscous? Add a splash of kumquat vinaigrette to any of these dishes for a great pop of flavor and brightness.

This vinaigrette is also delicious as a salad dressing. Shocking, right?

My favorite salad combination right now is as follows:

Bibb lettuce + fresh sliced strawberries + almonds + kumquat vinaigrette. SO GOOD.

You could add some thinly sliced red onion to the above salad, too. Maybe some goat cheese? Perhaps swap out the almonds for pistachios?

See what I mean? This kumquat vinaigrette is versatile, light and sunny. It’s a game changer.

I feel like that sounds like the teaser for a movie poster or something.

…And I just officially became the dorkiest food blogger in the universe. Yup. That just happened.

kumquat poppyseed vinaigrette

Yield: 1 1/2 cups vinaigrette

Prep Time: 5 minutes

Ingredients:

15 whole kumquats, washed, scrubbed and dried clean
1/4 cup orange champagne vinegar (if you can't find this, no worries! just substitute regular champagne vinegar or white wine vinegar)
1/2 teaspoon kosher salt
1/4 teaspoon freshly cracked pepper
1 tablespoon honey
1/2 cup good quality extra virgin olive oil
1 tablespoon poppyseeds

Directions:

combine the kumquats, vinegar, salt, pepper and honey in a blender or food processor. process on low until the kumquats are completely pulverized and the mixture is a pale orange color, about 30 seconds or so.

turn the mixer or food processor on low speed and remove the small opening in the top of the lid. slowly drizzle the olive oil into the mixture in a steady stream.

after the olive oil is incorporated, allow the vinaigrette to mix for another 30 seconds or so in the blender or food processor. this will help incorporate a lot of air into the dressing and make for a thick, creamy finished product. yum!

turn the blender or food processor off, and using a spatula or a spoon, stir in the poppyseeds. give the vinaigrette a taste and adjust the seasonings to your preference.

pour the vinaigrette into a mason jar or other glass container with an airtight lid, and transfer to the fridge to store.

the kumquat vinaigrette will keep in the fridge for up to one month. just give it a good shake before using!

a food + words original

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19 Responses to “kumquat poppyseed vinaigrette.”

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    1
    Kathy - Panini Happy — February 22, 2012 at 1:20 am

    I haven’t eaten a kumquat in years, but I think our neighbors used to have a tree in their yard when I was growing up. The dressing sounds incredible!

  2. #
    2
    Kathryn — February 22, 2012 at 4:55 am

    What a wonderful sounding vinaigrette, love the combination of flavours and the crunch of the poppy seeds.

  3. #
    3
    Katrina @ Warm Vanilla Sugar — February 22, 2012 at 8:01 am

    hahaha this sounds lovely! I’m on the kumquat’s side!

  4. #
    4
    Alison @ ingredients, Inc. — February 22, 2012 at 9:03 am

    so pretty!!

  5. #
    5
    DessertForTwo — February 22, 2012 at 1:04 pm

    So gorgeous!

    I would love to have this on a farro grain salad! Off to find kumquats!

  6. #
    6
    sweetsugarbelle — February 22, 2012 at 3:10 pm

    I will be trying this for sure! Looks delicious!

  7. #
    7
    Carolyn — February 22, 2012 at 6:49 pm

    Ooo, yummy, so great to use kumquats as a vinaigrette!

  8. #
    8
    ErinsFoodFiles — February 23, 2012 at 6:35 pm

    This is like Panera, only 1000x better!

  9. #
    9
    Laurie Jesch-Kulseth @ Relishing It — February 23, 2012 at 11:17 pm

    We had friends over for dinner tonight and I made this dressing for the first time. It blew us away! Will definitely be making it again — thanks. :)

  10. #
    10
    Jaclyn — February 26, 2012 at 3:03 pm

    Hi Laurie! I am so glad you and your guests loved the kumquat vinaigrette–isn’t it the most delicious ever?! I love the bright, punchy flavor, especially in the dead of winter. It’s like a reminder that spring will come…eventually…someday ;)

  11. #
    11
    Jaclyn — February 26, 2012 at 3:14 pm

    You’re like 1000x better than Panera, my lady love! I had no idea that Panera had a kumquat salad dressing, I haven’t been there in AGES. Definitely going to have to make a trip now!

  12. #
    12
    katie — February 26, 2012 at 3:15 pm

    This looks and sounds amazing, and yet I’ve never indulged in a kumquat. Two things I must do ASAP; try a kumquat and make this vinaigrette!

  13. #
    13
    Jaclyn — February 26, 2012 at 3:25 pm

    Oooooh girl, that sounds delicious. Wanna make some and bring it down to Florida and we can share it? Pretty please?

  14. #
    14
    Jaclyn — February 26, 2012 at 3:25 pm

    Thanks lady! It’s crazy delicious, and I love how punchy the flavor is! You will totally love it, I promise!

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    15
    Jaclyn — February 26, 2012 at 3:37 pm

    thanks Kathryn! i adore poppy seeds, but my husband isn’t a fan for some reason. He’s kind of a weirdo. That just means there’s more vinaigrette for me, so ha!

  16. #
    16
    Jaclyn — February 26, 2012 at 3:38 pm

    Thanks, Alison! I love that citrus season is smack-dab in the dead of winter; it’s so nice to have a bright, cheery pop of color to liven everything up a bit!

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    Jaclyn — February 26, 2012 at 3:39 pm

    Thanks Kathy, I love kumquats! You should definitely go eat a bunch of them, right now. If I had neighbors with a kumquat tree, I would be a very bad neighbor and totally steal those little citrus gems from its branches every day!

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    yossy | apt2bbakingco — February 29, 2012 at 6:37 pm

    I am eating this dressing right now and it is killer! I made it with mandarinquats instead of kumquats and paired it with some butter lettuce, radicchio, orange segments and goat cheese. Thanks for a great recipe!

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