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Yield
Serves : 8

How to Make It

Step 1    

In a bowl, combine the kumquats, orange juice, sour cream, mustard, garlic, salt and pepper.

Step 2    

Using a mandoline or the large shredding disk of a food processor, cut the celery roots into 2-by-1/4-inch julienne strips. Transfer to a very large bowl and toss with the lemon juice to prevent discoloration. Add the carrots and the kumquat dressing and toss. Cover and refrigerate for 1 day.

Step 3    

Taste the salad for seasoning. Transfer it to a large platter and scatter the pecans on top.

Make Ahead

The kumquat dressing can be refrigerated, covered, for up to 2 days.

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