Kumquat Olive Relish Recipe

Mustard and ketchup don't have to be the only condiments on your table. You can make your own that are, dare I say, unique and more flavorful. For example, whenever I serve grilled chicken breasts, tuna or even grilled tofu, I like to enhance the usual bland dish with a flavorful relish. I recently served the relish with Gouda cheese  and crackers. The two pair wonderfully. 

I recently used kumquat marmalade from last winter and mixed it with large, meaty and slightly sweet olives. In addition to imparting a citrus flavor, this olive relish also adds a pleasant texture to the food. Best of all, it can be prepared way in advance.

Fresh Garden Salad served with Sesame Persian Cheese and Candied Walnuts

I received a request for this salad recipe that I served with a tatin de petits oignons perlés à l'Indienne a few days ago.

Although my husband is vegetarian, he is not a big fan of simple green lettuce. So I tried to dress it up with little helpers like a citrus relish, cheese and some nuts. The nuts are a great addition of protein for vegetarians. 

Of course, the key to a good salad is the vinaigrette. I always try to make my own because the store-bought ones contain preservatives and gum to make the texture more dense, instead of using mustard.