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Broccoli and Kumquat Salad with Olives

Broccoli and Kumquat Salad with Olives is built on Broccoli, Kumquats, Extra Virgin Olive Oil, Garlic, and Lemon Juice. Serves 4. Scale it up or down for the number of people at the table.

Ingredients

• 1 lb
• 10
• 3 tbsp
• 1
• 2 tbsp
• 1/2 tsp
• 1/4 tsp
• 8

Method (preview)

1. 1

   Peel broccoli stems.

2. 2

   Cut stems and flowerettes in bite-size pieces; place on steaming rack over boiling water.

3. 3

   Cook on high heat, covered, until not quite tender, about 4 minutes.

4. 4

   Remove rack from heat and plunge into icy water to stop the cooking process.

5. 5

   Return steaming water to a boil.

6. 6

   Add kumquats to water and boil for 15 seconds.

7. 7

   Drain; drop into cold water.

8. 8

   Quarter and remove seeds from 4 kumquats.

9. 9

   Remove seeds and slice the rest of the kumquats into thin rounds.

10. 10

    Heat oil and garlic in a small skillet over very low heat until garlic colors lightly, about 5 minutes.

11. 11

    Combine in processor or blender with 2 tablespoons lemon juice, sugar, salt, pepper and quartered kumquats.

12. 12

    Puree to rough consistency.

13. 13

    Toss dressing with broccoli and sliced kumquats. Cover and chill.

14. 14

    To serve, add olives; toss. Add lemon juice, salt and pepper to taste.

15. 15

    MC format by Hallie. Untried.

16. 16

    Contributed to the FareShare Gazette by Hallie; 21 March 2004. www.fareshare.net