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Kumquat-Lemongrass Dressing

This recipe for kumquat-lemongrass dressing goes perfectly with grilled chicken, two recipes courtesy of chef Jean-Georges Vongerichten.

  • Servings: 4

Source: The Martha Stewart Show, May Spring 2007


  • 1/2 cup fresh lime juice
  • 1/4 cup rice vinegar
  • 1/4 cup sugar
  • 1 stalk lemongrass, trimmed, smashed, and chopped
  • 10 kaffir lime leaves, chopped
  • 1 1/2 teaspoons grapeseed, corn, or canola oil
  • 2 shallots, minced
  • 1 (1-inch) piece fresh ginger, peeled and minced
  • 1/2 pound kumquats, sliced crosswise 1/4 inch thick, seeds removed
  • 1 red finger chile, thinly sliced crosswise
  • 2 teaspoons coarse salt


  1. Place lime juice, vinegar, and sugar, in a small saucepan over medium heat. Bring to a boil, stirring occasionally. Remove from heat, add lemongrass and lime leaves; steep until cool. Strain through a fine mesh sieve, discarding solids, and set aside.

  2. Heat oil in a medium skillet over medium heat. Add shallots and ginger, and cook, stirring, until almost tender, about 30 seconds. Add kumquat slices and reserved lime juice mixture. Bring mixture come to a simmer and cook for 30 seconds. Season with salt and let cool slightly before using.

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