Tangle of Foraged Cress with Scavenged Kumquat Dressing

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  • 8 cups of tender, spicy greens—we used wild cress
  • 8 kumquats, if you happen on some
  • 2 cloves garlic
  • coarse salt
  • freshly ground pepper
  • 6 tablespoons olive oil
  • juice of 1 lemon (and some minced rind too, if there are no kumquats at hand)

Wash and pick through your greens and spin dry. Mince the kumquats, rind and all (except the seeds). Mash or mince the garlic with a fat pinch of salt and lots of pepper. Work in the oil, and stir in the lemon juice and minced kumquats. Toss the greens in the dressing and serve atop the rest.

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