These little citrus fruits are to be eaten skin and all. They are like reverse oranges—the peel is sweet, and the center is sour. When you eat them together, you get a unique sweet and sour flavor. The seeds are small, so either swallow them whole or take them out first.
Ingredients for the Vinaigrette:
1 tablespoon tahini
2 tablespoon rice vinegar (or champagne, red wine, or white wine vinegar)
1 tablespoon Tamari soy sauce
2 tablespoons toasted sesame oil
2 tablespoons freshly squeezed orange juice
1/8 teaspoon sea salt, or to taste
Ingredients for the Salad:
3 medium carrots (or regular carrots) – peeled
1 bunch kale – rinsed and spun dry
½ cup kumquats – halved lengthwise, seeds flicked out, and the remainder thinly sliced into rounds (or 1 orange, peeled to the flesh, halved and cut crosswise in 1/4″ slices)
1 tablespoon black sesame seeds (or regular sesame seeds) – lightly toasted
To make the vinaigrette – Place all the ingredients in the bowl of a small food processor and process until well blended, about 30 seconds. Add any salt/additional seasoning as desired. Set aside.
Slice the carrots lengthwise with a vegetable hand peeler to form ribbons. Set aside. Chop kale, discarding tough stems. Place the kale in a large bowl. Using a massaging motion, rub the kale leaves together to break up and soften the kale. Drizzle kale with two thirds of the vinaigrette. Toss until well coated. Divide the kale amongst four plates or salad bowls. Dot with the kumquats. Top each salad with a small mound of the carrot ribbons. Drizzle with the balance of the vinaigrette and sprinkle with the sesame seeds. Serve immediately.
Recipe inspiration from http://www.huffingtonpost.com/viviane-bauquet-farre/baby-kale-salad-with-purp_b_3998193.html