Gougères & Little Gems with Kumquat Relish Vinaigrette

By Chef Ella Murphy

July 12, 2024

Serves

4–6

In this Recipe

Heritage Extra Virgin Olive Oil

Ingredients

VINAIGRETTE-

Kumquats1/4 cup, sliced

Shallot1, thinly sliced

Garlic1 clove, smashed

Apple-Cider Vinegar1/4 cup

Flamingo Estate Extra Virgin Olive Oil1/2 cup

Flamingo Estate Biointensive Native Wildflower Honey1 tbsp

Cilantro1/4 cup, chopped

GOUGÈRES-

Butter1/2 cup, salted

Water1 cup

All-Purpose Flour1 cup

Eggs4

Gruyère1 1/2 cups grated

SALAD-

Little Gem Lettuce3 heads, or other lettuce

Avocados2

Radishes1 bunch

Flamingo Estate Extra Virgin Olive Oil2 tbsp

Steps

For the vinaigrette, thinly slice kumquats (no need to remove seeds), and place in a medium bowl. Add sliced shallots, garlic, vinegar, olive oil, honey, and cilantro. Whisk to combine. Allow to rest for at least 1 hour.
For the gougères, preheat oven to 375°F. Place the butter and water in a small saucepan over medium heat. Once the butter has melted, add the flour and whisk vigorously until there is no visible flour remaining. Add one egg at a time, fully mixing before adding another. Once the dough is completely combined, add the Gruyère and mix to distribute. Divide the batter evenly into a popover pan and bake for 35-40 minutes until golden brown.
While the gougères are baking, preheat a cast-iron skillet over medium-high heat. Add 2 Tbsp of olive oil. Cut avocados in half and remove the pits. Leaving the skin on, place cut sides down into the skillet and cook for 3-4 minutes or until deep golden brown. Set aside and allow to cool.
Separate each leaf of lettuce and place into a large bowl. Using a mandolin, thinly slice the radishes. (I like to slice them lengthwise and leave some of the green stem attached.) Add to the bowl with lettuce. Using a large spoon, scoop out the cooled avocado flesh and place on a cutting board. Cut into ½-inch irregular shapes. Toss lettuce with half of the vinaigrette. Arrange on a platter or individual plates and top with avocado. Serve with additional vinaigrette on the side and warm gougères.