Follow these steps for perfect results
jasmine tea
bags
kumquats
seeded and thinly sliced
canola oil
kosher salt
pepper
butter lettuce
torn into large pieces
mint leaves
whole or torn
almonds
toasted slivered
Heat 2/3 cup water in a small saucepan over high heat until small bubbles form.
Add jasmine tea to the hot water and remove from heat.
Steep tea for 3 minutes and stir.
Strain the tea and let it cool completely; discard the tea bags.
Seed and thinly slice the kumquats.
In a small bowl, combine the sliced kumquats, cooled jasmine tea, canola oil, kosher salt, and pepper to make the dressing.
In a salad bowl, put the butter lettuce, mint leaves, sliced kumquats, and toasted slivered almonds.
Add the dressing to the salad bowl.
Toss gently to coat all ingredients with the dressing.
Serve immediately.
Expert advice for the best results
Toast almonds for extra flavor.
Make the dressing ahead of time and chill.
Add a sprinkle of feta cheese for a salty contrast.
Everything you need to know before you start
5 minutes
Dressing can be made ahead.
Arrange artfully on a chilled plate.
Serve as a light lunch or side dish.
Pair with grilled salmon or chicken.
Complements the fruity and tangy flavors.
Discover the story behind this recipe
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