Kale Kumquat Salad

Kale Kumquat Salad Recipe-0288

Kale Kumquat Salad Recipe

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.

Kale Kumquat Salad Recipe

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.

Kale Kumquat Salad Recipe

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

 

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Kale Kumquat Salad

Servings: 4 Prep Time: 5 minutes Cook Time:
Kale Kumquat Salad Recipe-0288

Citrus dressing makes enough for recipe plus leftover for another day!

Ingredients:

FOR THE DRESSING
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 oilFOR 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

Directions:

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.

Comments 9

  1. Pam

    I love salads and this one is as beautiful as I’m sure it tastes. You would think that salads are easy to make but I truly feel there is an art to making salads.

  2. caryl hodgdon

    Thanks for the kumquat tutorial have only had canned! Will definitely try this–can you help with persimmons??

  3. Pingback: Organic Picks of the week for February 10th, 2014 | Organic Produce Geek

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