Compelled by the presence of half a box of kumquats in the fridge, I came up with a mash-up of this recipe with this dressing, well, sort of. Our version was much simplified due to lack of time and lemongrass.
– 1/4 cup lime juice
– zest of one lime
– 2 tbsp rice vinegar
– 2 tbsp sugar
– 1/2 inch piece of fresh ginger, grated (optional)
– 4 oz kumquats, sliced and deseeded
Combine first five ingredients in a pan and heat on medium until the sugar dissolves. Then add the kumquats and simmer for a minute. Take off the heat and cool.
This is a great dressing for greens or fruit salads, and even for entrees, like the Bon Appetit recipe suggests.
We added this to a salad of barely steamed sprouts, cucumber, tomato, green chilli and lettuce. The dressing was tart and sweet, the green chilli was quite hot. It was rather divine.