Slice the red onion paper thin and soak in ice water until ready to use.
Slice the kumquat and orange about 3 centimeters thick; arrange on 4 serving plates.
Make the cilantro vinaigrette: Puree some cilantro (with stems) in a blender with the neutral oil. Add the lime juice and sugar; blend until emulsified. Add salt to taste.
Pound the pistachios in a mortar and pestle along some cilantro leaves and the cumin and oregano until coarsely ground. Sprinkle the mixture over the citrus slices.
Drain the red onions, pat dry and scatter over the citrus.
Seed the chiles and puree them in a blender with the olive oil until smooth.
Drizzle each plate with the chile oil and garnish with cilantro leaves.
This recipe was created by a contestant during a cooking competition. It has not been tested for home use.
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