Tangle of Foraged Cress with Scavenged Kumquat Dressing - edible Southeastern Massachusetts
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Ingredients
- 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)
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