Cardamom Honeyed Kumquats on Ricotta Toast
Citrus brightens up the winter season, and there's nothing quite like the glow of kumquats. With a sweet skin and tart interior they are a perfect fruit to match with sticky-sweet honey and ...
Weeknight dinners just got interesting with this salad of spring greens, sweet and sour kumquats, crunchy radishes, and aromatic fennel-laced sausage.
Ingredients
For the sausage
- 1 teaspoon salt
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon fennel seed
- 1/2 teaspoon crushed red pepper flakes
- 1 teaspoon ground black pepper
- 1 pound ground beef
For the Salad
- 1-2 heads spring greens/lettuces
- 10 kumquats, thinly sliced
- 1 bunch radishes, larger ones cut in half
- 1 lemon, juiced
- Extra-virgin olive oil
Instructions
Make the Sausage
In a medium mixing bowl stir together the seasoning and then add the ground beef. Mix with hands until well combined. Cover and refrigerate for 30 minutes. With lightly oiled hands, gently roll mixture into 18 golf ball-size meatballs and then flatten slightly.
Heat a grill pan or outdoor grill to medium heat. Cook on each side 4-5 minutes, until cooked through. Set aside to rest.
Make the Salad
On a large serving platter, arrange greens/lettuces, kumquats, and radishes. Drizzle with lemon juice and olive oil.
Bring it All Together
Add the cooked sausage to the salad platter, tucking between greens. Sprinkle with a pinch of salt and freshly ground black pepper.
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