The kumquat salad has a perfect balance of flavors and textures. The kumquats in the salad and in the vinaigrette make the salad so addictive!
This kumquat salad is a delicious balance of tart, citrusy, and hearty! The kumquats add something special to a spinach salad, while the kumquat shallot vinaigrette adds a brightness that keeps you coming back for bite after bite! There's a couple of surprise ingredients in here to make it extra special and give it a bit of an Asian kick. (Hi sesame oil!)
What are kumquats?
Kumquats have the look of an orange with the shape and size of an olive. Unlike an orange though, the skin is sweet and the juicy flesh is sour, and so these soft-shelled crabs of the citrus world are eaten whole or sliced, sometimes seeded, but never peeled. They grow at different times of the year in various parts of the world.
Where to find kumquats:
If you don’t live in California or Florida you can find them at a Whole Foods or it’s equivalent, but only as a hoarded handful in a small plastic container. We've seen them recently on trees around our Texas neighborhood, and they always yield a surprising sweetness and tartness.
Adapted from a recipe by The Bon Appétit Test Kitchen.
- ⅓ cup thinly sliced seeded kumquats
- 2 ½ tablespoons seasoned rice vinegar
- 2 tablespoons finely chopped shallot
- 1 tablespoon vegetable oil
- 2 teaspoons minced peeled fresh ginger
- ½ teaspoon Asian sesame oil
- 1 5- ounce package baby spinach
- ½ cup sliced almonds toasted
- ¼ cup chopped fresh cilantro
- Chop enough kumquats to measure 1 tablespoon.
- Mix chopped kumquats, vinegar, shallot, vegetable oil, ginger, and sesame oil in large bowl.
- Season with salt and pepper.
- Plate spinach, almonds, cilantro, and sliced kumquats and douse liberally with kumquat dressing.