This side dish is an explosion of flavors and textures: the sweetness of the carrots pairs with the slight acidity of the kumquat, enriched by the delicate crunch of sweet zigolo flakes or Chufa. A fresh and original salad, perfect to accompany light dishes or as part of a buffet.
Wash and trim the carrots, peel them and cut into thin julienne strips.
Wash the kumquats well. Slice them into thin rounds and remove any visible seeds.
In a small bowl, whisk together the extra virgin olive oil, lemon juice, maple syrup (or honey), salt, and pepper until you get a smooth emulsion.
Taste and adjust the seasoning according to your preference.
In a bowl, combine the carrots, kumquat slices, and sweet zigolo flakes.
Add the chopped mint (if using).
Pour the dressing over the salad and gently toss to coat evenly.
Serve the salad fresh. It is recommended to dress it just before serving to maintain the crunchiness of the sweet zigolo flakes and the freshness of the other ingredients.
Consume immediately after preparation to maintain freshness.
Vegan recipe if maple syrup is used instead of honey.
Italia, Lazio
| Energy (kcal) | 74.91 |
| Carbohydrates (g) | 6.71 |
| of which Sugars (g) | 6.71 |
| Fat (g) | 4.82 |
| of which Saturates (g) | 0.69 |
| Protein (g) | 0.67 |
| Fiber (g) | 1.88 |
| Sale (g) | 0.06 |
