Vibrant Carrot and Kumquat Salad with Sweet-Sedge or Chufa Flakes

This side dish is an explosion of flavors and textures: the sweetness of carrots combines with the slight acidity of kumquat, enriched by the delicate crunch of sweet potato flakes or Chufa. A fresh and original salad, perfect to accompany light dishes or as part of a buffet.

Ingredients:

• 300g carrots
• 100g fresh kumquats from L'Agrumeto
• 50g sweet potato flakes (chufa flakes) from IoBoscoVivo
• Fresh chopped mint (a few leaves, optional)

For the light dressing:

• 2 tablespoons extra virgin olive oil
• 1 tablespoon lemon juice
  
• 1 teaspoon maple syrup (or honey for a non-vegan version)
• A pinch of salt
• A pinch of freshly ground black pepper
  

Preparation:

Wash and trim the carrots, peel them and cut into thin julienne strips.

Wash the kumquats thoroughly. 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 to your liking.

In a bowl, combine the carrots, kumquat rounds, and sweet potato flakes. Add the chopped mint (if using).

Pour the dressing over the salad and mix gently to coat evenly. Serve the salad fresh. It is advisable to dress it just before serving to maintain the crunchiness of the sweet potato flakes and the freshness of the other ingredients.