Chef Mario's simple sliced fennel and kumquat salad recipe was inspired on a warm, spring afternoon in 2018.
At Frog Hollow Farm, our citrus orchard is small and our harvest window for Kumquats is even smaller. Earlier in January of the same year, our picking crew had wrapped up the official harvest for the year.
But as Chef Mario walked to our vegetable garden in search of some fennel that was at its peak in early-May, he spotted some late-season kumquats lingering in our citrus orchard; he had seen them before but this day was going to be different. He procured a ladder and picked the tiny orange-colored acidic fruits off the tree to be paired with the sweet anise-like flavor of garden-fresh organic fennel.
His tasty idea is reproduced below in the form of an easy two-step recipe for you to try at home.
- 1 fennel bulb, washed, trimmed and sliced thinly
- 2 tbs. of fennel fronds minced
- 10 leaves of spearmint or mint (we used what was growing in the garden)
- 3 kumquats, sliced thin
- Frog Hollow Farm extra virgin olive oil to taste
- Kosher salt to taste
Place all the ingredients in a medium-sized bowl and mix to combine.
Place the mixed and dressed ingredients on to a plate and serve at once.