Thursday, 25 February 2010
Carrot Salad with Kumquats
Last Sunday, we went to the organic food market and café, Earthy. A lovely experience. The cappuccino was just right, not too much milk, no burned coffee taste. Perfect.
Afterwards we wondered around the shop and bought some goodies, organic carrots and kumquats, among them. I wanted to eat the carrots as fresh as possible and while grating them it occurred to me that the kumquats should taste rather nice in a carrot salad. The result was delicious a little unusual but it's definitely a keeper.
1 kg carrots, washed, peeled and coarsely grated
8-10 kumquats, unpeeled, cut lengthways, pips removed and cut into slices
vinaigrette to taste
2 tbsp toasted sesame seeds (optional)
Mix the carrots, kumquats and vinaigrette and leave at room temperature for a couple of hours to marinate. Check the seasoning. Sprinkle with toasted sesame seeds, if used.