Have you ever had a kumquat before? It’s a small little thing, and the way you eat a kumquat is somewhat counter-intuitive to any other citrus that you may be familiar with.
First off, the skin is the sweetest part of the fruit – and thank goodness too – can you imagine peeling that tiny kumquat with a knife!? The entire kumquat is edible, though I flick out the seeds. The thin skin is sweet with a slight bitter edge and there’s very little flesh involved on the inside.
This salad with sliced kumquat, fresh mushrooms and walnuts with a citrus vinaigrette was inspired by a stop at Los Angeles International Airport! Watch the video to find out what restaurant is a must-stop at LAX.
Kale Kumquat Salad Recipe Video
Kale Kumquat Salad Recipe
Prep Time: 5 minutes
Citrus dressing makes enough for recipe plus leftover for another day!
1/2 orange, juiced
2 tablespoons champagne vinegar (or red wine, white wine vinegar)
1 clove garlic, finely minced
freshly ground black pepper
1 1/2 teaspoons Dijon mustard
1 tablespoon honey
2 tablespoons olive oil
FOR THE SALAD
1/2 pound kale, chopped, tough stems discarded
1/2 pound arugula
pinch of sea salt
1/2 cup kumquats, thinly sliced and seeds removed
3/4 cup mushrooms, sliced
1/4 cup walnuts, chopped
Make the salad dressing by combining the vinaigrette ingredients in a jar with a tight fitting lid (like a mason jar) and shake well to combine.
Place the kale in a large bowl. Sprinkle with salt. Using massaging motion, rub the kale leaves together to break up and soften the kale.
To serve, toss kale with some of the dressing (I used about 1/4 cup of the dressing), nuts, mushrooms and kumquats.