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Citrus and Celery Salad with Pistachios and Kumquats

Servings: 4

This sunshiny salad with subtle Moroccan spices is a colorful addition to any meal. Making candied kumquats is easier than you might think. Briefly blanching the fruit slices removes excess bitterness, and the finished syrup is deliciously intense. Their sweet-tart flavor takes this salad to another level.


For the candied kumquats

  • 1 pint kumquats (about 2 cups)
  • 3/4 cup granulated sugar

For the salad

  • 1 Tbs. kumquat syrup (from above) or honey
  • 2 tsp. rice vinegar
  • 1/2 tsp. harissa; more to taste
  • Fine sea salt
  • 1-1/2 tsp. extra-virgin olive oil
  • 3/4 cup thinly sliced celery
  • 2 clementines
  • 2 red grapefruit
  • 1 navel orange
  • 1 blood orange (optional)
  • 1 Tbs. coarsely chopped fresh mint, plus small leaves for garnish
  • 2 oz. fresh goat cheese (about 1/4 cup)
  • 2 Tbs. roasted, salted shelled pistachios, coarsely chopped
  • 2-1/2 Tbs. candied kumquats
  • Ground cinnamon, for dusting



Make the candied kumquats

  • Slice the kumquats crosswise 1/4 inch thick. In a small heavy saucepan, bring 3 cups water to a boil. Add the kumquats; bring to a simmer, and cook for 1 minute. Drain the fruit in a strainer and reserve. Rinse the pot, and add 3/4 cup cold water and the sugar. Bring the mixture to a boil, stirring until the sugar dissolves. Cook until the syrup is clear, then boil briskly for 1 more minute. Return the kumquats to the pot, and simmer, stirring occasionally, until the fruit is tender, 10 to 12 minutes. Let cool. (You can prepare the kumquats up to a week ahead. When cool, transfer the fruit and syrup to a glass jar, cover with a lid, and refrigerate until ready to use.)

Make the salad

  • In a large bowl, whisk the kumquat syrup, vinegar, harissa, and a pinch of salt. Whisk in the oil. Add the celery to the bowl, and toss to coat.
  • Peel the clementines, removing all of the white pith. Break into segments, and add to the bowl. On a cutting board, using a thin, sharp knife, cut the peel and pith from the grapefruit; cut to separate the fruit from the membrane, and add the fruit to the bowl. Cut the peel from the oranges, then slice crosswise into 1/3-inch-thick rounds; add to the bowl. Add the chopped mint, and toss well, then transfer to a serving platter or individual plates.
  • Crumble the goat cheese over the salad, and sprinkle with the pistachios. Dot generously with candied kumquats, and dust with cinnamon. Garnish with small mint leaves.


Rate or Review

Reviews (2 reviews)

  • user-3058174 | 01/17/2019

    Really good flavor combination. Goat cheese and citrus play well together and the celery adds a nice crunch. The spice of the harissa perked things right up.

  • chatham | 01/14/2019

    Why does one make so much candied kumquats when you only need 2 1/2 TBS for the recipe and I TBS of juice?

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