One of my favorite things to order during weekend brunch is a quiche. The thing I love most about the quiche is the little green salad that is usually served along side it. I am not sure why, but it always tastes perfect! The greens are crisp and the vinaigrette matches perfectly with the eggy quiche.
Last weekend we had brunch at Stable, my favorite place to have coffee in the city. In addition to their great coffee, I love the slightly edgy and artsy atmosphere; not only warms my soul but inspires me to be creative. Last weekend we had brunch while enjoying our coffee and getting a little work done. The salad that was served with my quiche left a lasting impression as I have not stopped thinking about it. Stable used mixed greens, thinly sliced red onions, ribbons of fresh carrots and a lovely vinaigrette made with kumquats. The bitter citrus taste of the kumquats went so well with the tart onions, crispy carrots and lightly bitter greens. Tonight I remade it; was not the same but came very close.
I adore red leaf butter lettuce so I used this instead of mixed greens. As well I used some spring baby red onions and slivers of crisp baby carrots. I made a light dressing out of canola oil and rice vinegar and then seasoned it with sea salt, fresh pepper and slices of kumquats. It was amazing.
(click the above link for a printable & down-loadable recipe)
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